The best vegan crostini appetizer is layered with creamy tofu ricotta cheese, jammy tomato confit, basil, and balsamic glaze. This easy recipe is ready in 30 minutes and excellent for pleasing a crowd.
Tomato is the star for me! You sauté halved cherry tomatoes in olive oil for about 10 minutes until they become jammy. Paired with the creamy tofu ricotta and balsamic glaze, this vegan crostini appetizer is the perfect harmony of sweet, savory, and salty.
All the elements of this vegan crostini come together relatively quick while you bake the slices of bread in the oven and assembly is a breeze. You can also prep everything ahead of time and then just assemble day of.
Crostini pairs great with other finger foods and dips for large gatherings or holiday parties. Make an entire spread with garlic smashed potatoes, cranberry jalapeño salsa, and vegan pinwheels!
Ingredient Notes
To make your crostini appetizer, you will need these simple ingredients:
To make homemade crostini you'll need a baguette, olive oil, and salt. A day old baguette is perfect for this, once it's baked with olive oil it becomes crispy yet buttery.
To create a jammy tomato confit you need cherry tomatoes and olive oil. You could also use a large tomato and chop it up. The key is sautéing it in olive oil until the tomato becomes jam-like. I’m not sure what to call them… they aren’t technically roasted tomatoes, and they aren’t jam either. They aren’t sun-dried tomatoes but could be compared to a tomato confit. Let's call it a jammy tomato confit!
For the creamy base, I like to use homemade tofu ricotta cheese made with lemon, garlic, and nutritional yeast. Another creamy spread, like vegan cream cheese also works.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Crostini
- Brush bread with olive oil.
- Bake until golden.
- Make tofu ricotta.
- Cook tomatoes.
- Cook to jammy consistency.
- Assemble crostini.
- Garnish and enjoy!
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Vegan Crostini with Tofu Ricotta
Ingredients
Crostini
- 1 baguette
- ¼ cup olive oil
- sea salt to taste
Jammy Tomato Confit
- 1 pint cherry tomatoes a clamshell
- ¼ cup olive oil
Additional Toppings
- ½ cup tofu ricotta more if needed
- fresh basil
- sea salt to taste
- balsamic glaze to drizzle
Directions
How to Make Crostini from a Baguette
- Use a serrated knife to cut 1 baguette into ¼” thick slices. You want the slices to be thick enough to hold all the toppings but thin enough to easily bite into once toasted.
- Add ¼ cup olive oil to a small bowl. Lay the slices directly onto a clean sheet pan and use a pastry brush to generously coat each piece with olive oil, including the sides of the bread.
- Sprinkle each bread slice with sea salt.
- Bake in the oven at 375°F for about 12 minutes or until toasted and golden brown.
How to Make Jammy Tomato Confit
- Roughly chop 1 pint cherry tomatoes into slices. Each tomato will be about 3 to 4 slices, depending on their size.
- Cook tomatoes with their juice and seeds on medium-high heat in ¼ cup olive oil for about 10 minutes.
- The olive oil will start to bubble. Keep mixing the tomatoes to ensure they do not stick to the pan.
- Continue to mix now and again, and by the end of the 10 minutes, the tomatoes will turn into a jam-like consistency, use a spatula to help break them down faster
Assembling the Crostini Appetizer
- Add ½ cup tofu ricotta to a small bowl. Spread an even layer of ricotta onto the crostini.
- Spoon the jammy tomatoes over the ricotta.
- Place chiffonade of basil leaves over top.
- Sprinkle with salt and drizzle with balsamic glaze. Enjoy!
Notes
- Store crostini at room temperature in an airtight container or plastic bag on the kitchen counter. Wait for it to fully cool first.
- Prepare jammy tomato confit 1 to 2 days ahead of time. Store in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop at low heat.
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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