Vegan Crostini with Ricotta, Roasted Grapes and Onions


Free Snackable eCookbook - 25 dairy-free sweet, savory and sippable recipes! Vegan and gluten-free friendly, too!This vegan crostini is rich with a dairy-free ricotta spread made from cashews and contrasted with the sweetness of roasted red grapes and onions spiked with balsamic vinegar. Perfect for a dazzling appetizer! The recipe was submitted by Emily Vallozzi as a Savory entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

This vegan crostini recipe comes complete with a dairy-free, cashew-based ricotta spread and a balsamic tapenade of red grapes and onions. Gluten-free optional.To qualify for the contest, this recipe for vegan crostini with ricotta, roasted grapes and onions uses Almond Milk Beverage from So Delicious Dairy Free.

Special Diet Notes: Vegan Crostini with Ricotta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For gluten-fee vegan crostini, be sure to select a gluten-free baguette – note that their are a few brands that are dairy-free, but many do contain eggs and thus aren’t vegan.

Vegan Crostini with Ricotta, Roasted Grapes and Onions
Prep time
Cook time
Total time
Serves: 8 to 12 servings
  • 1 baguette
  • 3 tablespoons extra-virgin olive oil
Roasted Topping
  • 1 pound red grapes
  • 1 medium red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • Leaves from 3 sprigs fresh thyme
Dairy-Free Ricotta Spread
  • 2 cups toasted, unsalted cashews, soaked for at least 2 hours, then drained
  • ⅓ cup fresh chives
  • ¼ cup So Delicious Dairy Free Original Almond Plus Milk Beverage, plus additional as needed.
  • 3 tablespoons lemon juice
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • ½ tablespoon dried basil
  • 1 garlic clove
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  1. For the crostini, preheat the oven broiler.
  2. Cut the baguette into thin slices, place in a single layer on a cookie sheet and brush with the olive oil.
  3. Place the slices under the broiler until the bread is golden brown then remove, about 2 to 4 minutes.
  4. For the roasted topping, reduce the oven temperature to 425ºF.
  5. Toss the grapes, onions, balsamic vinegar, olive oil and salt together and spread onto a baking sheet. Roast until the grapes begin to caramelize, about 10 to 15 minutes.
  6. For the ricotta spread, place the soaked cashews, chives, milk beverage, lemon juice, olive oil, maple syrup, basil, and garlic clove in your food processor. Process until smooth, scraping down the sides as necessary. If your ricotta is too dry, add a bit more non-dairy milk. Season with the salt and pepper.
  7. To assemble, spread each crostini with the ricotta mixture and then top with the grapes and onions. Sprinkle with fresh thyme leaves.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: 20+ Vegan Finger Food Recipes for your next party!

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