Description
Balsamic caramelized onion crostini with creamy cashew ricotta cheese. The perfect vegan holiday appetizer.
Ingredients
Scale
For the Cashew Ricotta (see note below for substitutions)
- 1 cup raw cashews
- 1 tablespoon fresh lemon juice
- 2 teaspoons white miso
- 1 small garlic clove
- 1/4 teaspoon fine sea salt
For the Crostini
- About 3 tablespoons extra virgin olive oil, divided
- 6–7 small yellow onions (about 1 3/4 pounds), thinly sliced
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 baguette, cut into 1/2-inch-thick rounds
Instructions
- Start the cashew ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
- Preheat the oven to 375ºF.
- Meanwhile, start the onions. Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Add the onions, thyme, salt, and pepper, and toss to coat. Cover tightly with a lid and cook until the onions have released some of their liquid, about 5 minutes.
- Uncover, reduce the heat to very low, and cook until the onions are brown, pasty, and mostly broken down, about 1 hour. If the onions start to look too dry, add a tablespoon or 2 of water to the pan; if they’re starting to crisp, reduce the heat. When the onions are done, stir in the vinegar, and cook for 1 minute more. Turn the heat off and set aside.
- Meanwhile, place the baguette slices on a baking sheet in a single layer and lightly drizzle with olive oil oil. Bake until lightly golden, 8 to 10 minutes.
- Finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add the lemon juice, miso, garlic, and salt. Pulse until everything is broken down. Add 1/4 cup water and continue pureeing until the mixture is creamy. Taste and adjust the seasonings, if needed.
- To assemble, spread about 2 teaspoons ricotta on each toast and top with a heap of onions. Serve immediately.
Notes
If you don’t feel like making this “ricotta”, use a store-bought vegan cheese spread instead. If you eat dairy, feel free to sub with goat cheese or Boursin.
Nutrition
- Serving Size: 1 piece
- Calories: 99
