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: www.godairyfree.org/snackable-ebook
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
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.
- 1 baguette
- 3 tablespoons extra-virgin olive oil
- 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
- 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
- For the crostini, preheat the oven broiler.
- 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.