Roasted Tomato & Ricotta Crostini
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These Roasted Tomato & Ricotta Crostini are the best dairy-free appetizer! Bread slices are topped with vegan parm, tofu ricotta & burst tomatoes!
If you are looking for the perfect spring/summer appetizer idea then you need to make these Roasted Tomato & Ricotta Crostini! Bread is toasted with some vegan parmesan and then layered with tofu ricotta & garlicky, roasted tomatoes. It is the perfect bite!
Here’s what you need
Ingredients
- cherry tomatoes
- olive oil
- garlic
- firm tofu
- lemon juice
- salt & pepper
- baguette
- grated vegan parmesan – I used Trader Joe’s
- fresh basil
Equipment
- sheet pans
- small blender or food processor
Steps
Step 1: Roast the Tomatoes
You are going to want to put these roasted cherry tomatoes on everything! They are garlicky and tender, with the perfect amount of char.
Add the whole cherry tomatoes, minced garlic, olive oil, salt and pepper to a baking sheet and toss until everything is coated.
Pop them in the oven for 20-25 minutes, or until they are burst and slightly charred.
Step 2: Toast the Bread
When it comes to toasting the bread, I went a little over the top and layered each slice in some crispy vegan parmesan.
This is totally unnecessary, you could just toast the bread without the vegan cheese, but it adds come great flavor and crunch!
To make them, add little piles of parmesan on the other baking sheet and place the bread slices on top of the piles. Drizzle with oil and place in the oven for 10 minutes, or until the parmesan & bread is toasted. You may need to work in 2 batches to get all of the bread done – you can do this at the same time the tomatoes are cooking. When you pull the bread out of the oven, let it cool for a minute to let the cheese firm up.
Step 3: Make the Tofu Ricotta
This tofu ricotta isn’t anything new. I have been making this for YEARS! It is the perfect creamy, cheesy substitute. Plus it adds some protein!
To make the tofu ricotta, add firm tofu, olive oil, garlic, lemon juice, salt & pepper to a blender or food processor. Blend until smooth and adjusting the seasonings as needed.
Step 4: Assemble & Serve
To assemble these little guys, flip the toasted bread so the cheese is facing up. Spread on some of the tofu ricotta and then top with 1-2 tomatoes. Be sure to scoop up the juices & garlic!
Top each crostini with fresh basil and these are ready to serve!
The great thing about these is that you can also prep them ahead of time. I’ve eaten them fresh out of the oven and after they have chilled for a couple hours and they are equally delicious!
Tips & Tricks
Adding the parmesan to the bread is optional. You could also just drizzle the bread with oil and toast.
While these are best served right away when everything is still a little warm, I think they still taste great after chilling in the fridge.
You can also add a drizzle of balsamic glaze to the top!
Need more recipe inspo? Check these out:
Roasted Tomato & Ricotta Crostini
Ingredients
FOR THE TOMATOES
- 12 ounces cherry tomatoes
- 1 tablespoon olive oil
- 3 cloves garlic minced
- salt & pepper to taste
FOR THE TOFU RICOTTA
- 7 ounces firm tofu drained & pressed
- 1 tablespoon olive oil
- 1-2 cloves garlic peeled
- 1 lemon juiced
- salt & pepper to taste
FOR THE CROSTINI
- 1 baguette cut in slices
- 1/2 cup grated vegan parmesan I used Trader Joe's
- olive oil
- fresh basil sliced
Equipment
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Add all of the tomato ingredients to one of the baking sheets and toss to coat. Place in the oven for 20-25 minutes, or until the tomatoes have burst and are slightly charred. I like to shake the baking sheet about halfway through to mix up the tomatoes.
- Make little piles of parmesan on the other baking sheet and place the bread slices on top of the piles. Drizzle with oil and place in the oven for 10 minutes, or until the parmesan & bread is toasted. You may need to work in 2 batches to get all of the bread done – you can do this at the same time the tomatoes are cooking. When you pull the bread out of the oven, let it cool for a minute to let the cheese firm up.
- Add all of the tofu ricotta ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- To assemble, flip the bread slices over so the cheese is facing up. Spread on some ricotta and top with 1-2 tomatoes and basil.
- Serve right away or place in the fridge until ready to serve.
Video
Notes
- Adding the parmesan to the bread is optional. You could also just drizzle the bread with oil and toast.
- While these are best served right away when everything is still a little warm, I think they still taste great after chilling in the fridge.
