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!
Servings: 20 crostinis (give or take)
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
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
Find it online:
https://itdoesnttastelikechicken.com/macadamia-ricotta-haskap-crostini/