Tomato Crostini
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Servings: 6
RECIPE INGREDIENTS
- Tofu Ricotta:
- 8 oz extra-firm tofu
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- Crostini:
- 4 cups cherry tomatoes
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 6 sprigs fresh thyme
- 6 cloves garlic
- 1/4 tsp each salt and pepper
- 6 slices sourdough bread (1/2-inch thick slices)
- 1 tbsp packed chopped fresh parsley
RECIPE DIRECTIONS
- Tofu Ricotta: In a food processor, pulse tofu, lemon juice, olive oil, nutritional yeast and salt until blended and smooth with a ricotta-like texture.
- Crostini: Preheat oven to 375°F. On a baking sheet, toss together cherry tomatoes, olive oil, thyme, garlic, salt and pepper. Roast for 25 to 30 minutes or until tomatoes burst and become juicy.
- Toast slices of bread. Spread tofu ricotta over toast; top with tomatoes. Garnish with parsley. Serve immediately.
Tip: Substitute baguette for sourdough bread if desired. Cut into 1/4-inch thick slices diagonally. Place onto parchment paper-lined baking sheet; toast in 350F oven, turning once, for 5 to 7 minutes or until golden brown.