Crispy, cheesy, fresh, and incredibly tasty vegan crostini for the perfect appetizer, no matter the meal. This incredible dish is one you and your guests will LOVE.
Crostini is an Italian word that literally translates to “little toasts”.
You can make them bite-sized, or use larger toasts, completely your choice.
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Ingredients + Substitutions
Here’s everything you’ll need to make this mushroom vegan crostini recipe.
- Bread: Choose your favourite type of loaf, like a French baguette, ciabatta, sourdough (pictured), or a gluten-free baguette, if needed.
- Mushrooms: I like cremini mushrooms, but other varieties are also fine.
- Tofu: Choose extra firm tofu, and make sure to drain it of excess water before adding it to your food processor. Also, choose GMO-free whenever possible.
- Apple cider vinegar: For acidic cheesy flavour. You may use lemon juice if preferred.
- Spices: Nutritional yeast adds to the cheesy flavour. Plus, salt and garlic powder for extra savoury goodness.
- Balsamic glaze: You may purchase this in stores, or make your own. (I made my own from balsamic vinegar to keep these free from added sugar.)
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange the sliced baguette in a single layer and bake until golden brown. (photo 1)
Sauté the mushrooms with salt and pepper until reduced, and set aside. (photo 2)
Add all the ricotta ingredients to your food processor. (photo 3)
Process until mostly smooth and combined. (photo 4)
Assemble your vegan crostini by spreading the ricotta mixture onto your toasted baguette slices.
Then add a few sliced mushrooms, drizzle them with the balsamic glaze, and sprinkle each one with fresh basil.
Variations
Switch up your vegan crostini appetizers for a new experience each time!
- For the cheese, you may use store-bought vegan cream cheese to save time. Or any of your favourite vegan cheese recipes. Try our cashew-based vegan ricotta if avoiding soy.
- You may sub the mushrooms with any of the following: thinly sliced roasted red peppers, halved cherry tomatoes, bruschetta tomatoes, or caramelized onions.
- Use other fresh herbs like mint, parsley, or fresh thyme.
Make your own balsamic glaze
It couldn’t be easier to do!
Bring 1 cup of balsamic vinegar to a low boil in a small sauce pot. Simmer for 8-10 minutes, until reduced, foamy/bubbly, and it coats the back of a spoon.
The glaze will thicken more as it cools, so don’t go overboard or it will get too hard.
Equipment
You may use a blender OR a food processor to make the tofu ricotta cheese.
However, it’s easier to transfer the mixture from a food processor, compared to a blender.
Storage
These vegan crostini taste best when freshly made. But you may refrigerate leftovers if needed.
You may reheat them in the oven or toaster oven.
Expert Tips
- Prep in advance by making the ricotta cheese mixture and refrigerate it until ready to use.
- Plan to enjoy these vegan crostini immediately, as they taste best when freshly made.
More delicious vegan appetizers
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 baguette or bread of choice
- 454 grams (16 ounce) cremini mushrooms thinly sliced
- salt + pepper to taste
For the vegan ricotta
- 350 grams (12 ounce) block extra firm tofu drained (choose GMO free if possible)
- ¼ cup nutritional yeast
- 3 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
For garnish
- balsamic glaze
- freshly chopped basil
Instructions
- Preheat the oven to 375℉/190℃ bake. Then slice your baguette into quarter-inch slices, and arrange them in a single layer on a large baking sheet (or two if needed). Bake the bread for 5-8 minutes, or until golden and crunchy.
- Meanwhile, dry sauté the mushrooms with a sprinkle of salt + pepper (they will release a lot of moisture and should not stick to your pan) until reduced, approx. 3-4 minutes. Set aside.
- Next, add all the ricotta ingredients to your food processor and process until mostly smooth and combined. It should be thick, but spreadable.
- Assemble your vegan crostini by spreading the ricotta on each slice of toasted bread, then top them with a few slices of mushrooms, and finally drizzle them with balsamic glaze and sprinkle with chopped basil.
Notes
- Prep in advance by making the ricotta cheese mixture and refrigerate it until ready to use.
- Plan to enjoy these crostini immediately, as they taste best when freshly made.
Bihalné Kis Éva says
Life saving quick, easy and tasty. I love it. Thank you, Rosa!
Rosa says
You are most welcome! Thrilled you enjoyed it. 🙂