Strawberry and Vegan Basil Ricotta Crostini with Balsamic Glaze
One of my favorite apps - crostini! This recipe features juicy sliced strawberries, vegan basil ricotta made with tofu and cashews, and balsamic glaze for drizzling over the top.
Ingredients
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 3 tbsp maple syrup
Vegan Basil Ricotta
- 1 tbsp olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 3/4 cup raw cashews softened*
- 7 oz firm tofu (1/2 block) drained and broken into chunks
- 1/2 cup plain unsweetened non-dairy milk
- 1/2 cup fresh basil leaves torn
- 1/2 lemon juiced
- 2 tbsp nutritional yeast
- 1/2 tbsp white miso paste
- 1/2 tsp kosher salt to taste
- black pepper to taste
Crostini
- 1 baguette
- vegan basil ricotta
- sliced strawberries
- balsamic glaze
- fresh basil
Instructions
Balsamic Glaze
- Add balsamic vinegar and maple syrup to a small sauce pan over medium heat. When it starts to bubble, reduce heat to medium low and simmer until the liquid reduces by half, about 10-15 minutes. Remove from heat and let cool before using.
Vegan Basil Ricotta
- Sauté onion and garlic in oil over medium heat until the onions soften and the edges are beginning to brown. Remove from heat.
- Add cashews, milk, and the cooked onion and garlic to a food processor and process until smooth.
- Add tofu, basil, lemon juice, nutritional yeast, miso paste, salt, and pepper and process again until smooth. Taste and adjust the amount of salt, pepper, and/or lemon juice if needed.
Crostini
- Preheat oven to 350F.
- Slice the baguette on a bias into 1/2 inch thick pieces, brush each side with oil, and bake for 5-7 minutes per side until edges are golden brown.
- Top crostini with the ricotta, sliced strawberries, a drizzle of balsamic glaze, and fresh basil. Serve immediately.
Notes
*To soften cashews: place them in a bowl of very hot water for 20-30 minutes, or allow them to soak overnight in a bowl of water in the fridge
Balsamic vinegar can be drizzled over the top in place of the balsamic glaze, if desired.