Tofu Ricotta Crostini with Pickled Beets

Tofu Ricotta Crostini with Pickled Beets

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.
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Course: Appetizer
Cuisine: Fusion
Keyword: Tofu Ricotta Crostini
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5
Calories: 226kcal
Author: Amy Katz


  • 1 baguette, (I use gluten-free)
  • 2 Tablespoons olive oil
  • 1/2 pound firm tofu, (drained and pressed)
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 cup Paisley Farm Sweet Pickled Beets, diced small
  • fresh dill, for garnish


  • 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.


I recommend the EZ Tofu Press for removing excess water from tofu.


Calories: 226kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 556mg | Potassium: 66mg | Fiber: 1g | Vitamin C: 0.5mg | Calcium: 99mg | Iron: 2.2mg

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