Roasted Tomato & Ricotta Crostini

These Roasted Tomato & Ricotta Crostini are the best dairy-free appetizer! Bread slices are topped with vegan parm, tofu ricotta & burst tomatoes!

Course Appetizer

Cuisine Mediterranean

Keyword crostini, easy, kid friendly, party food, picnic, snacks, spring, summer

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 84

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.

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.

Calories: 84kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g