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.
This vegan crostini recipe makes approx. 4 servings as a meal, or 6-8 servings as an appetizer. The nutritional information above represents 6 servings of approx. 2-3 slices of crostini with its toppings. (This will vary according to the size of your loaf and the thickness of your slices.)