Spring vegetable crostini with macadamia nut ricotta

Spring vegetable crostini with macadamia nut ricotta


1 cup raw macadamia nuts soaked overnight & drained
1 tablespoons nutritional yeast
½ cup fresh water
1 tablespoon lemon juice
½ teaspoon sea salt

1 loaf country bread sliced
¼ cup olive oil
1 cup macadamia ricotta
1 bunch baby Chioggia beets peeled and thinly sliced
1 bunch baby radishes thinly sliced
Sugar snap peas blanched
Fresh mint leaves
Flaky sea salt


  1. Combine all of the ingredients in a high-speed blender or food processor and process until a smooth ball forms. Taste and add more salt if necessary. Place in an airtight container and chill until ready to use. This can be made a day or two in advance, if needed.

  2. Heat oven to 375 degrees. Place bread slices on a baking sheet and brush both sides lightly with olive oil. Bake until bread is toasted and slightly crunchy, about 7-8 minutes., flipping once halfway through Remove from oven and let cool.

  3. Spread a thick layer of macadamia ricotta on each slice of bread. Top with beets, radishes, snap peas and mint. Finish with flaky sea salt.

  4. **Recipe via lepetiteats.com.