Cut the baguette into thin slices, place in a single layer on a cookie sheet and brush with the olive oil.
Place the slices under the broiler until the bread is golden brown then remove, about 2 to 4 minutes.
For the roasted topping, reduce the oven temperature to 425ºF.
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.
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.
To assemble, spread each crostini with the ricotta mixture and then top with the grapes and onions. Sprinkle with fresh thyme leaves.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-crostini-ricotta-roasted-grapes