Mushroom Crostini with Garlic Basil Vegan Ricotta "Cheese" Spread

Mushroom Crostini with Garlic Basil Vegan Ricotta “Cheese” Spread is a delightful appetizer that brings together the earthiness of sautéed mushrooms with the creamy goodness of a garlic basil vegan ricotta spread. Served on crisp, toasted bread, these crostinis make for an elegant and flavorful bite that’s perfect for entertaining. The combination of savory mushrooms and fragrant herbs creates a mouthwatering contrast with the creamy vegan ricotta, making this dish a crowd-pleaser.

Mushroom Crostini with Garlic Basil Vegan Ricotta “Cheese” Spread

Servings: 8-10 crostinis
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

For the Garlic Basil Vegan Ricotta:

1 cup raw cashews, soaked for at least 4 hours or overnight, then drained
1/4 cup nutritional yeast
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 cup fresh basil leaves
1/4 cup water (or more for desired consistency)
Salt and pepper, to taste

For the Crostini:

1 baguette (or gluten-free bread if needed), sliced into 1/2-inch thick pieces
2 tablespoons olive oil
1 clove garlic, peeled

For the Mushroom Topping:

1 pound (about 4 cups) mushrooms, sliced (button, cremini, or your favorite variety)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste

Instructions:

Prepare the Vegan Ricotta:

In a food processor or high-speed blender, combine the soaked and drained cashews, nutritional yeast, lemon juice, garlic powder, and fresh basil.
Add water in small increments, blending until you reach a creamy, ricotta-like consistency. You may need to add a little more water for smoothness.
Taste and adjust seasoning with salt and pepper. Set aside.

Toast the Crostini:

Preheat your oven to 375°F (190°C).
Lay the sliced bread on a baking sheet and drizzle each piece with olive oil.
Toast the bread in the oven for about 8-10 minutes, flipping halfway through, until golden and crispy.
Once toasted, rub each piece with the garlic clove to infuse a mild garlic flavor. Set aside.

Sauté the Mushrooms:

Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes until they release their moisture and become golden brown.
Add the minced garlic and thyme, and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.

Assemble the Crostini:

Spread a generous amount of the garlic basil vegan ricotta on each toasted bread slice.
Top with a spoonful of the sautéed mushrooms.

Serve:

Arrange the mushroom crostini on a platter and serve immediately while the crostini are still warm.

Tips:

Make Ahead: You can prepare the garlic basil vegan ricotta ahead of time and store it in the fridge for up to 3 days. The crostini can also be toasted ahead of time and stored in an airtight container.
Mushroom Varieties: Feel free to mix different types of mushrooms, such as cremini, shiitake, or oyster mushrooms, for more depth of flavor.
Add a Finishing Touch: For extra flavor, drizzle a little balsamic glaze over the crostini before serving.

These Mushroom Crostini with Garlic Basil Vegan Ricotta “Cheese” Spread are a delicious and satisfying appetizer that combines creamy, savory, and earthy flavors in each bite. Perfect for any gathering, these crostinis will be a hit with both vegans and non-vegans alike!