If you’ve ever wondered whether or not we actually eat all of the food we make, the answer is yes. Definitely yes. About two seconds after wrapping up this shoot, we devoured almost the whole tray of these crostini – can you blame us?
We couldn’t decide between sweet or savory, so we decided on both. The base is a homemade vegan (macadamia nut) ricotta; we split the batch in half and kept one half as is, and added a bit of vanilla bean and cinnamon to the other half for a slightly sweet version, which pairs well with fruit and honey. Our fruit of choice for these crostini are cherries and plums, but nectarines, peaches, and apricots would also be delicious.
For the savory half, we also added a dollop of homemade roasted red pepper sauce (SO good), corn, kalamata olives, tomatoes, basil and balsamic reduction. The saltiness of the olives combined with the freshness of the tomatoes and corn & creamy ricotta is just perfect, but the best part of all is the crispy, toasted bread!
We used (and always use!) Canyon Gluten Free bread – their Hawaiian Loaf – and sliced each slice of bread diagonally, brushed generously with olive oil, and toasted in the oven for about 15 minutes until perfectly crispy, but still slightly soft on the inside. I find it so difficult to eat crostini sometimes because it can be a bit too hard and crunchy (I’m prone to getting food all over my clothes, so I don’t love the mess they make!). You’ll just have to try not to eat all of the toasted bread before you assemble the crostini – it’s hard to resist!
If you’ve been following us for a while, you know how much we love Canyon Gluten Free. We’re both gluten free out of necessity, and it was definitely not easy to give up pasta and bread, but we found Canyon breads pretty early on after ditching gluten and we’ve never gone back. Their GF Cinnamon Raisin bread is heavenly – I eat a slice or two with some vegan butter more often than I care to admit! We find their products at a bunch of local stores, including Whole Foods, but you can check out their store locator here to find the closest location near you!
These make for a great seasonal appetizer, or even just a light dinner or snack. The macadamia ricotta is actually quite easy to make, and you can keep a batch in your fridge for spreading on toast, using in in a dairy free lasagna, or as a pasta topping.Print
We’ve included two recipes – one sweet and one savory.
- 10–12 slices Canyon Gluten Free Hawaiian Bread
- 1 cup vegan ricotta (recipe below)
- 1/4 cup roasted red pepper spread (recipe below)
- 1/2 cup cherries, pits removed and quartered
- 1–2 small plums
- 2 ears boiled corn
- 10 cherry tomatoes
- 1/4 cup sliced kalamata olives
- Fresh herbs, balsamic reduction for garnish
- 1 cup unsalted cashews (soaked 2 hrs in room temp water)
- 1 cup unsalted macadamia nuts (soaked 2 hrs in room temp water)
- 1/2 cup water
- 1 tbsp lemon juice
- 2 tbsp nutritional yeas
- 1 tsp salt
- For sweet version: add 1 1/2 tsp vanilla and 1/4 tsp cinnamon
Roasted Red Pepper Spread:
- 1 roasted red pepper (instructions below)
- 2 tbsp cashews
- 2 tsp lemon juice
- 1/4 + 1/8 tsp salt
- 1/4 tsp agave
- 1/8 tsp red pepper flakes
- 1/8 tsp smoked paprika
- Preheat oven to 375 F.
- Slice bread in half diagonally and brush with olive oil. Put on sheet pan and bake for 15 minutes, rotating the tray half way through cook time. Remove from oven when slightly browned around the edges and top.
- For savory: Spread crostini with ricotta, a bit of roasted red pepper spread, and top with corn, tomatoes, kalamata olives, fresh herbs, balsamic reduction, salt and pepper.
- For sweet: Spread crostini with ricotta and top with fresh cherries, plums, mint & a drizzle of honey (optional).
- Soak cashews and macadamia nuts in room temp water for 2 hours. Drain and rinse well. Add to blender with water, lemon juice, nutritional yeast and salt. Blend well and use a blender tamper if you have one to keep the mixture moving. If you don’t have a tamper, you may need to occasionally scrape down the sides. If making sweet version, add vanilla and cinnamon. Store in an airtight container for up to a week.
Roasted Red Pepper Spread:
- Rub red pepper with a drizzle of olive oil, salt and pepper. Roast at 375 F on a sheet pan for 10-12 minutes or until softened.
- Combine all ingredients in blender and blend well. Taste and adjust spices as needed.
You can substitute homemade vegan ricotta with a store-bought version.