These Spring Vegetable Crostini feature a macadamia nut ricotta and some of the season’s prettiest produce. This vegan appetizer is easily adaptable, depending on what ingredients you have on hand.
Servings 8
Author Denisse
Ingredients:
FOR THE MACADAMIA RICOTTA:
1 cup raw macadamia nuts soaked overnight & drained
1 tablespoon nutritional yeast
1/2 cup fresh water
1 tablespoon lemon juice
1/2 teaspoon sea salt
FOR THE CROSTINI:
1 loaf country bread sliced
1/4 cup olive oil
1 cup macadamia ricotta
1 bunch baby Chioggia beets peeled and thinly sliced
1 bunch baby radishes thinly sliced
Sugar snap peas blanched
Fresh mint leaves
Flaky sea salt
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