Tomato Crostini

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Servings: 6


  • 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


    • 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 350F oven, turning once, for 5 to 7 minutes or until golden brown.