Tofu Ricotta Crostini with Pickled Beets is an elegant appetizer that’s really easy to make. It’s perfect for all occasions from holidays to game days. And this recipe is vegan with a gluten-free option.
When it comes to appetizers, you can’t go wrong with crostini.
Crostini, means “little toasts” in Italian.
They are basically slices of bread brushed with olive oil and toasted, then topped with whatever you like.
I decided to make a simple “ricotta” using tofu, lemon, and spices.
Then to kick it up a notch, I add small cubes of sweet pickled beets and a tiny sprig of fresh dill.
Not only are these appetizers festive for holidays like Christmas and Valentine’s Day, they work well for casual occasions like potlucks, too.
And since they are quick and easy to prepare, you can make them anytime you want!
I save time by using purchased pickled beets when making Tofu Ricotta Crostini.
This recipe is my entry into the Paisley Farm Holiday Blogger Recipe Challenge.
I received jars of their Asian Bean Salad, Southwest Bean Salad, Five Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Cauliflower, and Sweet Pickled Beets to assist in developing my recipe.
You can find these products at your local Kroger store.
I decided to use the Sweet Pickled Beets to top the Tofu Ricotta Crostini because the flavors go really well together.
Beets and creamy cheeses are a classic combination, like borscht topped with sour cream or yogurt.
But since I don’t consume dairy, tofu is a wonderful substitute to make a ricotta-style spread.
Making Tofu Ricotta Crostini is really easy.
The first step is to make the little toasts.
Slice the baguette crosswise into 1/4-inch slices.
Arrange the slices on a baking sheet, and brush the tops with olive oil.
Then bake them in the oven until they are lightly toasted and golden brown.
While the bread is toasting in the oven, it’s time to make the tofu ricotta.
Start with drained and pressed firm tofu.
Place it in the bowl of your food processor along with lemon zest and lemon juice, fresh garlic, dried oregano, and salt.
Process the tofu ricotta until it’s completely smooth, scraping down the sides of the bowl as necessary.
For one baguette, you only need half a package of tofu.
But I usually make a double batch of tofu ricotta and save the rest to make lasagna and other baked pasta dishes.
It’s very simple to assemble the Tofu Ricotta Crostini with Pickled Beets.
Once the toasted slices of baguette have cooled to room temperature, spread a generous amount of tofu ricotta on each.
Then add some sweet pickled beet and a little fresh dill.
This appetizer is so easy and delicious!
Tofu Ricotta Crostini with Pickled Beets go well with a wide variety of other dishes.
Or just make them anytime you want a delicious snack.
It’s always a great time to enjoy Tofu Ricotta Crostini!
Now let’s make Tofu Ricotta Crostini with Pickled Beets!
Tofu Ricotta Crostini with Pickled Beets
- Heat oven to 375 degrees F (190 degrees C).
- Slice the baguette crosswise into 1/4-inch thick slices. Arrange the slices on a baking sheet. Brush the tops of each slice with olive oil. Bake for 10-15 minutes until lightly toasted and golden brown. Remove the baking sheet from the oven and let the crostini cool to room temperature.
- Meanwhile, prepare the tofu ricotta by placing the drained and pressed tofu in a food processor along with the lemon zest and juice, garlic, oregano, and salt. Process until completely smooth, scraping down the sides of the bowl as necessary.
- Spread a thick layer of tofu ricotta on a piece of toasted baguette, then top with about a teaspoon of diced pickled beets and a little fresh dill. Repeat with each toast and serve immediately.