4.75 from 4 votes
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
Macadamia Ricotta & Haskap Crostini
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

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

Course: Appetizer
Cuisine: American, Canadian, Italian
Servings: 20 crostinis (give or take)
Calories: 64 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
For the macadamia ricotta:
  • 1 1/2 cups macadamia nuts
  • 3 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 tablespoon white miso paste
  • 1 clove garlic
  • 1/4 - 1/2 cup water
For the crostini:
Instructions
  1. To Make the Macadamia Ricotta: Add macadamia nuts, lemon juice, nutritional yeast, white miso paste, garlic, and 1/4 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.
  2. To Assemble the Crostini: Preheat your oven to 425F (220C).
  3. 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.

  4. 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.
Recipe 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.