Spring Vegetable Crostini With Ricotta

Serves: 8



For the crostini:

1 loaf of bread (I used sourdough)

¼ cup olive oil

1 cup ricotta (I used regular ricotta, but for non-dairy alternative you can make the macadamia nut ricotta below)

Golden beets (or small baby beets)

1 bunch baby radishes, thinly sliced

Sugar snap peas, blanched

Fresh mint leaves

Flaky sea salt

*For the macadamia ricotta:

1 cup raw macadamia nuts (soaked overnight and drained)

1 Tbsp nutritional yeast

½ cup fresh water

1 Tbsp lemon juice

½ tsp sea salt


1. If making macadamia nut ricotta: Combine all of the ingredients in a high-speed blender or food processor and process until a smooth ball forms. Taste and add more salt if necessary. Place in an airtight container and chill until ready to use. This can be made a day or two in advance, if needed.

2. Heat oven to 375 degrees. Place bread slices on a baking sheet and brush both sides lightly with olive oil. Bake until bread is toasted and slightly crunchy, about 7-8 minutes, flipping once halfway through Remove from oven and let cool.

2. Spread a thick layer of regular or macadamia nut ricotta on each slice of bread. Top with beets, radishes, snap peas and mint. Finish with flaky sea salt.

*You can use a variety of spring veggies for this crostini (asparagus, watermelon radishes, fava beans, etc. Get creative!).

Recipe Source