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.
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!