Strawberry Balsamic Crostini with Whipped Ricotta
Make your next party special with Strawberry Balsamic Crostini with Whipped Ricotta. Easy, delicious, and vegan-friendly. Check out the recipe!
Ingredients
- 1 baguette
- 1/4 cup olive oil
- 2 cups tofu ricotta
- 8 large strawberries chopped into 1/4" cubes, about 1 1/2 cups
- 4-6 basil leaves chiffonade
- sea salt to taste
- black pepper to taste
- balsamic glaze to drizzle
Instructions
- Cut the baguette at an angle into 1/4” thick slices.
- Generously coat each piece with olive oil using a pastry brush, making sure to cover the sides.
- Sprinkle each slice with sea salt.
- Bake in the oven at 375°F for about 12 minutes or until toasted and golden brown.
- While the crostini is baking, wash and dry the strawberries.
- Remove the leafy parts and any white, unripened areas from the strawberries.
- Dice the strawberries into small 1/4” cubes.
- Spread a tablespoon of tofu ricotta onto each crostini.
- Spoon a tablespoon of the chopped strawberries on top.
- Sprinkle with sea salt and black pepper to taste.
- Drizzle balsamic glaze over each crostini.