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Summer Crostini with Vegan Ricotta (Two Ways)

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 20-24 servings 1x
  • Diet: Gluten Free


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

Vegan ricotta:

  • 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



  1. Preheat oven to 375 F.
  2. 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.
  3. 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.
  4. For sweet: Spread crostini with ricotta and top with fresh cherries, plums, mint & a drizzle of honey (optional).

Vegan Ricotta:

  1. 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:

  1. 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.
  2. 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.

  • Category: Appetizer