4.80 from 5 votes
| 21 Comments
Thispost is sponsored byhaskapa,who I love for their delicious Haskap berry products.Theirrelish andchutney make it so easy to whip up a flavourful and unique dish that is sure to impress!
Oooh la la! Look at that amazingcolour.
If you are looking for an appetizer that screams gorgeousness (but is secretly really easy to make), you have just found the recipe for you!
This is very quick and easy to whip up. Use a food processor to blend up the macadamia ricotta, toast some baguette slices, smear them with the ricotta then spoon over the Haskaprelish. Boom!
You can make the macadamia ricotta ahead of time, and assemble the crostinis when you are ready to serve. It's not just a pretty face, thisMacadamia Ricotta and haskapa Crostini is super tasty too. The macadamia ricotta is creamy, soft, and the Haskap relish adds the perfect complimentof taste and colour to make this app really pop.
What in the world is a "Haskap" you ask? (Or at least I certainly did).
Haskap is a kind berry thatlooks like blueberry that got stretched out. They are long instead of round, and they taste somewhere in-between a raspberry and blueberry, but are even morenutritious (um, superfood alert).
While you aren't likely to find them in your grocery store just yet, you can order them online here. You can buythe whole berries frozen or dried, or prepared in a number of different products. Juice, chutney, relish, chocolate, or syrup!
For this recipe I used this haskapa jalapeño Haskap relishwhich at first tastessweet and rich, and then the flavour builds and you get a nice jalapeño zing at the end. It's so yummy!!! If you aren't a fan of the zing (spice), the chutney would pair with the macadamia ricotta beautifully as well.
Now let's get to appetizer making!
To make the macadamia nut ricotta, just add all of the ingredients into a food processor and blend, blend, blend...
...Until smooth and creamy. Yum! If for any reason you are not a fan of macadamia nuts, you could alternatively use my cashew ricotta recipe. They are both delish!
Slice your baguette. I like to slice mine diagonally because it looks all purdy and stuff.
Lightly brush some olive oil on both sides of each slice. Pop them in the oven for 10 minutes, flipping halfway through until they are nice and toasted. If you prefer oil free recipes, just skip the oil, and keep a close eye on them in the oven so they don't burn.
Now take your toasted baguette slices, and spread on some of that macadamia ricotta love.
Then spoon on the haskapa Jalapeño Haskap Relish, and you have yourself one mighty fine looking (and tasting!) crostini.
4.80 from 5 votes
(click stars to vote)
Macadamia Ricotta & Haskap Crostini
This makes such a cute and easy vegan appetizer. Recipe for vegan macadamia ricotta, toast baguette slices, then top with a haskap berry relish!
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Servings: 20 crostinis (give or take)
PRINT PIN COMMENT
Ingredients
For the macadamia ricotta:
- 1 ½ cups macadamia nuts
- 3 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- 1 clove garlic
- ¼ - ½ cup water
For the crostini:
- 1 baguette,, sliced
- 1 - 2 tablespoons olive oil
- 1 Jar haskapa Jalapeño Haskap Relish
US Customary - Metric
Instructions
To Make the Macadamia Ricotta: Add macadamia nuts, lemon juice, nutritional yeast, white miso paste, garlic, and ¼ cup of water to a food processor. Blend well until smooth and creamy, stopping to scrape down the sides often. Add more water as needed 1 Tablespoon at a time until a creamy ricotta texture is reached.
To Assemble the Crostini: Preheat your oven to 425F (220C).
Take the slices of baguette and lightly brush a bit of olive oil on both sides of the slices, and spread in a single layer on a baking sheet.Bake 10 minutes, flipping once half way through until the baguette slices are nicely toasted.
Spread 1 to 2 tablespoons of the macadamia ricotta onto each toast, and then spoon over 1 to 2 tablespoons of the Haskapa Jalapeño Relish. Sever right away.
Notes
*For an Oil Free version, just skip oiling the bread, and toast dry keeping a close eye on the toast so it doesn't burn.
Nutrition
Calories: 64kcal
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, Canadian, Italian
Course: Appetizer
Author: Sam Turnbull
Cuisine: American, Canadian, Italian
Course: Appetizer
Click here for the nutritionfacts for haskapa Jalapeño Haskap Relish.
Bon Appetegan!
Sam.
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Reader Interactions
Comments
Lisa says
This ricotta is seriously addicting! It's great on bread as shown, we also put it on pizza, and on pasta. It's so good!Reply
Lola says
Oh my gawd, just made the vegan ricotta to go in my lasagna tonight...I don't know if there will be any left...it is amazing, for sure better than the real thing. Thanks for the awesome recipe Sam, can't wait to try more. Just ordered your cookbook, hope to try everything in it 🙂
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Sam Turnbull says
Aww that's awesome, Lola!! So thrilled you loved it so much and I hope you love the book too 🙂
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brenda says
How long does the macadamia ricotta keep (presume in the refrigerator?)
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Sam Turnbull says
About a week. Enjoy!
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Debby says
Isn't it necessary to soak the macademias in water for several hours as with the cashew?
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Sam Turnbull says
Nope, they will blend nicely without soaking.
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Ganesh 108 names says
My favorite!!!! Love this!Reply
Sam Turnbull says
Haha! Yay!
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Kenneth @ Best Food Processor Guide says
Wow! What a delicious recipe! I never used macadamia before. Eagerly waiting to try this. Thanks Sam for such an awesome idea.Reply
Sam says
You're so very welcome Kenneth! I hope you love it 🙂
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darla says
I am from the US and we don't have this product here. Do you have ANY suggestions as to how to replicate the relish?
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Sam says
Hi Darla,
You can order it online here, they ship to the US. Or you could try a red pepper jelly. It will obviously look and taste different, but it will still have that sweet and spicy combo that goes so nicely with the macadamia ricotta. Hope that helps!Reply
jess says
Hi <3
This looks lovely. I just bought white miso paste so i could make this today!
It looks good, haven't made it yet, but..... do you think it would be good if i added a little balsamic/ vinegar to the cheese mixture to make it more tangy? Like a goat cheese maybe?
(i will probably experiment in small amounts of this today lol)Reply
Sam says
Balsamic is a lovely flavour, but it might start to tint your macadamia ricotta brown. The ricotta is already a little tangy with the miso paste and lemon juice, so I would recommend to taste the recipes first, then if you want to add more flavourings, go for it!
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EC says
Yum! I've never used macadamias as a cheese base before since they are usually so expensive. I'll have to price check the next time I'm at the market 🙂Reply
Sam says
Yeah they can be pricey, but if you find them on sale it's a nice change from cashews 🙂
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Neil Turnbull says
That looks delicious and beautiful. Can't wait to taste it
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Sam says
Aww shucks! Thank you 🙂
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Angie S says
uh, this looks AMAZING! Sweet, spicy, creamy, crunchy, savory - all that jazz! I do believe I'll be taking this to our family Christmas gathering - thank you!
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Sam says
You're welcome Angie! I should hire you to write the descriptive words for my recipes! Haha!
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