Vegan Crostini with Tofu Ricotta
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.
Servings: 6 (5 crostini each)
Calories: 297kcal
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
Instructions
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
Crostini Note: Use a rimmed baking sheet without any parchment paper or reusable baking mat. Placing the baguette slices directly on the metal pan helps the underside of the crostini bake as well. Otherwise, you will need to flip the bread slices halfway through to ensure a golden brown color on both sides.
Make Ahead Tip: Wait to assemble your crostini appetizer until right before it is served! This is especially important for the crostini as the bread will lose its crispiness if stored with ricotta or tomatoes, which release moisture.
- 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.
Nutrition
Serving: 5crostini | Calories: 297kcal | Carbohydrates: 24g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1117mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg
