Vegetarian Gastronomy

Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Mushroom Crostini with Garlic Basil Vegan Ricotta “Cheese” Spread

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Mushroom Crostini Garlic Basil Cheese Spread-2

Small thin slices of toasted bread, typically lathered with some type of cheese spread, and topped with a flavorful rich savory blend.  Crostinis can be satisfying any day. In fact, that’s exactly what I did, eating this Mushroom Crostini w/Garlic Basil Ricotta “Cheese” Spread for lunch all week until it was polished off.

This recipe came to light while planning for our annual holiday party this past December (yes…I know it’s almost April now, but I’ve been sitting on this recipe for months and am finally excited to be able to share it with you guys). Have you tried my vegan Garlic Basil Ricotta “Cheese” Spread yet? If not, you must. I’ve been told it tastes JUST like ricotta cheese, except for my version is dairy-free and made with healthy ingredients. I typically make a batch of it and use it in anything and everything throughout the week. Instead of serving it as part of a cheese plate at the holiday party, I decided to turn it into a crostini. I needed to come up with a savory blend, and of course mushrooms instantly came to mind.

Before going any further, I need to tell you that I am obsessed with mushrooms, but only when they’ve been cooked (not raw).  My husband knows that when we go out to eat, if a menu item has roasted or sauteed mushrooms in it, it’s guaranteed that I am ordering it.

Mushroom Crostini Garlic Basil Cheese Spread-5

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Now back to the crostini. The earthy flavor of mushrooms and fresh herbs combined with my Garlic Basil Ricotta “Cheese” Spread on small toasted slices of bread makes for the perfect bite. It’s great to serve as appetizers, bring to a dinner party, or even serve as a light lunch. Try it out for yourself and let me know what you think. If you’re like one of the other 35 non-vegans who tried this at my last holiday party, then you’re sure to love it just as much!

Mushroom Crostini Garlic Basil Cheese Spread-6

5 from 2 votes
Mushroom Crostini Garlic Basil Cheese Spread-2
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Mushroom Crostini with Garlic Basil Vegan Ricotta “Cheese” Spread
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This party favorite uses a delicious tofu-based basil vegan ricotta spread, and is topped with a rich  mixed mushroom mixture for the perfect bite-size appetizer!

Course: Appetizers, Main Dish, Snack
Cuisine: Gluten-Free, Italian, Vegan
Keyword: mushroom crostini, quick appetizer recipe
Servings: 20 crostini
Calories: 55 kcal
Ingredients
For the Mushroom Mixture:
  • 8 shiitake mushrooms , finely diced
  • 8 white button mushrooms , finely diced
  • 8 cremini mushrooms , finely diced
  • 8 cloves garlic , minced
  • 1 teasp olive oil
  • 1/2 tbsp white cooking wine
  • 1/2 tbsp fresh rosemary , finely chopped
  • 1/2 tbsp fresh parsley , finely chopped
  • 1 tbsp pine nuts
  • 1/2 teasp salt or more to taste
  • freshly ground black pepper
Instructions
To Prepare the Mushroom Mixture:
  1. Heat a non-stick pan on medium heat. Add the olive oil.
  2. Add the minced garlic and fry for a few seconds until fragrant.
  3. Add all the finely diced mushrooms and saute on medium-high heat until all the water released from cooking the mushrooms burns off completely. Mix frequently.
  4. Add the salt, some freshly ground black pepper, and combine.
  5. Add the white cooking wine and mix to de-glaze the pan.
  6. Add the freshly chopped rosemary, parsley, and pine nuts. Combine and cook for an additional 1-2 minutes, mixing frequently.
  7. Season with additional salt and freshly ground black pepper to taste if needed.
  8. Turn off the heat and set the mushroom mixture aside.
To Prepare Crostini:
  1. When you are ready to assemble, preheat the oven to 350 degrees.
  2. Place the thinly sliced french bread in the oven and bake until slightly golden on both sides.
  3. Remove the slices from the oven and allow them to cool on a cooling rack .
  4. On each slice of toasted bread, spread a generous layer of the Garlic Basil Vegan Ricotta Cheese Spread , and top with the prepared Mushroom Mixture (both should be at room temperature). Enjoy!
Recipe Notes

Prep-Ahead Tip - You can prepare the mushroom mixture and the Garlic Basil Vegan Ricotta Cheese Spread ahead of time and store in the fridge until ready to serve.

 

Gluten-Free Option - Use your favorite gluten-free bread or serve it on small lettuce cups.

Nutrition Facts
Mushroom Crostini with Garlic Basil Vegan Ricotta “Cheese” Spread
Amount Per Serving
Calories 55 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 141mg 6%
Potassium 127mg 4%
Total Carbohydrates 8g 3%
Protein 2g 4%
Vitamin A 0.2%
Vitamin C 0.8%
Calcium 1.8%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Reshana says

    April 1, 2016 at 12:57 AM

    Your miniature food is always so pretty and this is another great recipe, toasty bread, creamy ricotta and that savory hereby mushrooms on top, what more could anyone ask for? I wish I could have been one of your guests at your holiday party.
    Reply

    • anjali says

      April 7, 2016 at 1:28 PM

      Aww thanks Reshana! I love serving miniature food, especially at parties, which is where this recipe was inspired from. I SO WISH you guys could have came...and hopefully one of these days we will be visiting you guys in your neighborhood =) Africa is still a place that is on our list.
      Reply

  2. Rashmi says

    April 1, 2016 at 5:44 AM

    Rather late than never, hahaha :-D I also love mushrooms Anjali and this recipes looks fantastic and with that garlic basil spread, its takes it to a whole another level :-) Thank you for yet another AMAZING, MOUTH WATERING RECIPE
    Reply

  3. Reshana says

    April 8, 2016 at 5:33 AM

    YAY!!! Please make sure it is SOUTH AFRICA :) would love to meet you in person Anjali.....Hopefully one day :)
    Reply

    • anjali says

      April 29, 2016 at 10:00 PM

      Thanks Kristen! This tofu-based ricotta is amazing! I typically make a batch and then use it throughout the week as a dip with crackers, add a dollop to my favorite pasta, spread it on sandwiches, etc. It's so easy to make!
      Reply

    • anjali says

      April 30, 2016 at 10:06 PM

      Thanks Tracy! I served this at our annual holiday party to 35 non-vegans and they loved it! Didn't even realize the "ricotta" was vegan. Let me know if you try it!
      Reply

  10. Paula says

    November 26, 2017 at 8:03 PM

    So delicious! I love vegan options and really appreciate simple ingredients, ease, and elegance. This has it all. Thank you for sharing such a tasty recipe.
    ★★★★★
    Reply

  11. Sandy says

    September 7, 2018 at 4:01 AM

    Is this 8 oz off mushrooms or 8 mushrooms? Also, 8 cloves of garlic seems like a lot. Could anyone verify if it is too garlicky for 24 mushrooms. I am going to make it for a party.
    Reply

    • anjali says

      September 7, 2018 at 10:59 AM

      It's 8 total of each type of mushroom listed (24 total for amt in recipe). It's a small crostini size (bite-size) so this mixture should make enough (depending on how much you load on). The flavor is from garlic and some herbs, so I definitely use 8 cloves of garlic, but if you think it'll be too much for your taste, simply reduce it to 4-5 cloves instead. It'll taste great either way! Let me know how it turns out!
      Reply

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