Mushroom and Thyme Crostini with Vegan Ricotta - the perfect appetizer!
Author: Fanny Frey
Recipe type: Appetizer
Cuisine: plantbased
Prep time:
Cook time:
Total time:
Serves: approx. 20 small crostini
Ingredients
For the Ricotta:
150g Tofu
1 Lemon, juice (1tbs) and zest
1 tsp salt
½ tsp Miso
2 tbs nutritional yeast
For the Mushrooms:
1 tsp Oliveoil
1 tsp salt
150g Mushrooms, sliced
a few sprigs of thyme
2 garlic cloves, sliced
Additional Ingredients:
1 loaf of bread, sliced
a few radishes, thinly sliced
Instructions
Blend together Tofu, lemon juice, zest, salt, miso and nutritional yeast until smooth and creamy, put aside for later.
For the mushrooms, heat up some olive oil in a pan and sautée the garlic, add the mushrooms and thyme and fry over medium heat for about five minutes or until the mushrooms have browned and halved in size .
Toast your bread in the oven or a pan and spread some of the ricotta on top. Top off with the mushrooms and garnish with the thinly sliced radishes and fresh thyme.
Recipe by at https://fannythefoodie.com/2017/03/26/mushroom-thyme-crostini-vegan-ricotta-perfect/