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    Home » Recipes » Appetizers

    November 27, 2015 20 Comments

    Macadamia Ricotta & Haskapa Crostini

    517 shares
    Jump to Recipe

    This post is sponsored by haskapa, who I love for their delicious Haskap berry products. Their relish and chutney make it so easy to whip up a flavourful and unique dish that is sure to impress!

    Macadamia Ricotta and Haskapa Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken



    Oooh la la! Look at that amazing colour.

    If you are looking for an appetizer that screams gorgeousness (but is secretly really easy to make), you have just found the recipe for you!

    This is very quick and easy to whip up. Use a food processor to blend up the macadamia ricotta, toast some baguette slices, smear them with the ricotta then spoon over the Haskap relish. Boom!

    You can make the macadamia ricotta ahead of time, and assemble the crostinis when you are ready to serve. It's not just a pretty face, this Macadamia Ricotta and haskapa Crostini is super tasty too. The macadamia ricotta is creamy, soft, and the Haskap relish adds the perfect compliment of taste and colour to make this app really pop.

    Macadamia-Ricotta-and-Haskap-Crostini-09

    What in the world is a "Haskap" you ask? (Or at least I certainly did).

    Haskap is a kind berry that looks like blueberry that got stretched out. They are long instead of round, and they taste somewhere in-between a raspberry and blueberry, but are even more nutritious (um, superfood alert).

    While you aren't likely to find them in your grocery store just yet, you can order them online here. You can buy the whole berries frozen or dried, or prepared in a number of different products. Juice, chutney, relish, chocolate, or syrup!

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    For this recipe I used this haskapa jalapeño Haskap relish which at first tastes sweet and rich, and then the flavour builds and you get a nice jalapeño zing at the end. It's so yummy!!! If you aren't a fan of the zing (spice), the chutney would pair with the macadamia ricotta beautifully as well.

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    Now let's get to appetizer making!

    To make the macadamia nut ricotta, just add all of the ingredients into a food processor and blend, blend, blend...

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    ...Until smooth and creamy. Yum! If for any reason you are not a fan of macadamia nuts, you could alternatively use my cashew ricotta recipe. They are both delish!

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    Slice your baguette. I like to slice mine diagonally because it looks all purdy and stuff.

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    Lightly brush some olive oil on both sides of each slice. Pop them in the oven for 10 minutes, flipping half way through until they are nice and toasted. If you prefer oil free recipes, just skip the oil, and keep a close eye on them in the oven so they don't burn.

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    Now take your toasted baguette slices, and spread on some of that macadamia ricotta love.

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    Then spoon on the haskapa Jalapeño Haskap Relish, and you have yourself one mighty fine looking (and tasting!) crostini.

    Macadamia Ricotta and Haskap Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken

    Macadamia Ricotta and Haskapa Crostini! This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! #itdoesnttastelikechicken
    Print Recipe
    4.75 from 4 votes

    Macadamia Ricotta & Haskap Crostini

    This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish! 
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course : Appetizer
    Cuisine : AmericanCanadianItalian
    Servings: 20 crostinis (give or take)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the macadamia ricotta:

    • 1 ½ cups macadamia nuts
    • 3 tablespoons lemon juice
    • 1 tablespoon nutritional yeast
    • 1 tablespoon white miso paste
    • 1 clove garlic
    • ¼ - ½ cup water

    For the crostini:

    • 1 baguette, sliced
    • 1 - 2 tablespoons olive oil
    • 1 Jar haskapa Jalapeño Haskap Relish
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • To Make the Macadamia Ricotta: Add macadamia nuts, lemon juice, nutritional yeast, white miso paste, garlic, and ¼ cup of water to a food processor. Blend well until smooth and creamy, stopping to scrape down the sides often. Add more water as needed 1 Tablespoon at a time until a creamy ricotta texture is reached.
    • To Assemble the Crostini: Preheat your oven to 425F (220C).
    • Take the slices of baguette and lightly brush a bit of olive oil on both sides of the slices, and spread in a single layer on a baking sheet. Bake 10 minutes, flipping once half way through until the baguette slices are nicely toasted.
    • Spread 1 to 2 tablespoons of the macadamia ricotta onto each toast, and then spoon over 1 to 2 tablespoons of the Haskapa Jalapeño Relish. Sever right away.

    Notes

    *For an Oil Free version, just skip oiling the bread, and toast dry keeping a close eye on the toast so it doesn't burn.

    Nutrition

    Calories: 64kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Click here for the nutrition facts for haskapa Jalapeño Haskap Relish.

    Bon Appetegan!

    Sam.

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    Reader Interactions

    Comments

    1. Lola says

      August 12, 2019 at 3:51 pm

      Oh my gawd, just made the vegan ricotta to go in my lasagna tonight...I don't know if there will be any left...it is amazing, for sure better than the real thing. Thanks for the awesome recipe Sam, can't wait to try more. Just ordered your cookbook, hope to try everything in it 🙂

      Reply
      • Sam Turnbull says

        August 16, 2019 at 5:45 pm

        Aww that's awesome, Lola!! So thrilled you loved it so much and I hope you love the book too 🙂

        Reply
    2. brenda says

      May 02, 2019 at 1:52 am

      How long does the macadamia ricotta keep (presume in the refrigerator?)

      Reply
      • Sam Turnbull says

        May 06, 2019 at 12:38 pm

        About a week. Enjoy!

        Reply
    3. Debby says

      November 04, 2018 at 3:08 pm

      Isn't it necessary to soak the macademias in water for several hours as with the cashew?

      Reply
      • Sam Turnbull says

        November 05, 2018 at 10:33 am

        Nope, they will blend nicely without soaking.

        Reply
    4. Ganesh 108 names says

      December 08, 2016 at 1:39 am

      5 stars
      My favorite!!!! Love this!

      Reply
      • Sam Turnbull says

        December 08, 2016 at 2:49 pm

        Haha! Yay!

        Reply
    5. Kenneth @ Best Food Processor Guide says

      November 30, 2015 at 11:48 pm

      4 stars
      Wow! What a delicious recipe! I never used macadamia before. Eagerly waiting to try this. Thanks Sam for such an awesome idea.

      Reply
      • Sam says

        December 01, 2015 at 9:15 am

        You're so very welcome Kenneth! I hope you love it 🙂

        Reply
    6. darla says

      November 29, 2015 at 3:12 pm

      I am from the US and we don't have this product here. Do you have ANY suggestions as to how to replicate the relish?

      Reply
      • Sam says

        November 29, 2015 at 5:17 pm

        Hi Darla,
        You can order it online here, they ship to the US. Or you could try a red pepper jelly. It will obviously look and taste different, but it will still have that sweet and spicy combo that goes so nicely with the macadamia ricotta. Hope that helps!

        Reply
    7. jess says

      November 29, 2015 at 1:16 pm

      Hi <3
      This looks lovely. I just bought white miso paste so i could make this today!
      It looks good, haven't made it yet, but..... do you think it would be good if i added a little balsamic/ vinegar to the cheese mixture to make it more tangy? Like a goat cheese maybe?
      (i will probably experiment in small amounts of this today lol)

      Reply
      • Sam says

        November 29, 2015 at 5:16 pm

        Balsamic is a lovely flavour, but it might start to tint your macadamia ricotta brown. The ricotta is already a little tangy with the miso paste and lemon juice, so I would recommend to taste the recipes first, then if you want to add more flavourings, go for it!

        Reply
    8. EC says

      November 27, 2015 at 4:09 pm

      5 stars
      Yum! I've never used macadamias as a cheese base before since they are usually so expensive. I'll have to price check the next time I'm at the market 🙂

      Reply
      • Sam says

        November 27, 2015 at 7:30 pm

        Yeah they can be pricey, but if you find them on sale it's a nice change from cashews 🙂

        Reply
    9. Neil Turnbull says

      November 27, 2015 at 11:36 am

      That looks delicious and beautiful. Can't wait to taste it

      Reply
      • Sam says

        November 27, 2015 at 1:53 pm

        Aww shucks! Thank you 🙂

        Reply
    10. Angie S says

      November 27, 2015 at 11:33 am

      uh, this looks AMAZING! Sweet, spicy, creamy, crunchy, savory - all that jazz! I do believe I'll be taking this to our family Christmas gathering - thank you!

      Reply
      • Sam says

        November 27, 2015 at 1:52 pm

        You're welcome Angie! I should hire you to write the descriptive words for my recipes! Haha!

        Reply

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