Blueberry Balsamic Crostini with Basil Cashew Ricotta
Blueberry Balsamic Crostini with Basil Cashew Ricotta layers crisp toasted baguette slices with creamy, herby cashew ricotta, a glossy blueberry balsamic compote, and fresh basil. This vibrant plant-based appetizer is sweet, savory, and perfect for summer parties, brunch, or happy hour.
Equipment
- Blender
- Small pot
- Baking sheet
Ingredients
- 1 French baguette, sliced into 20 slices
- Olive oil, for brushing baguette
- Few pinches of salt
Basil Cashew Ricotta
- 1 cup unsalted, unroasted cashews, soaked in hot water for 20 minutes and drained
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 3-5 tbsp water, as needed for blending
- Salt, to taste
- Zest of 1 lemon
- 2-3 tbsp chopped basil
Blueberry Balsamic Compote
- 1 ½ cups blueberries (fresh or frozen)
- 1 ½ tbsp balsamic vinegar
- 2-3 tsp pure maple syrup
- Pinch of salt
To Top
- Extra basil, chiffonade
- Flaked sea salt
Instructions
- Soak the cashews: Place the 1 cup cashews in a heatproof bowl and cover with boiling water. Let soak for 20 minutes, then drain well.
- Make the basil cashew ricotta: In a blender, combine the soaked cashews, 2 tbsp lemon juice, 3 tbsp water to start, and a pinch of salt. Blend until smooth, stopping to scrape down the sides as needed. Depending on your blender, this can take 2–5 minutes to reach a creamy, thick consistency. Add more water 1 tbsp at a time if needed. Transfer to a bowl and stir in the lemon zest and chopped basil. Adjust salt to taste and set aside or in the fridge.
- Toast the baguette slices: Preheat oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush or drizzle lightly with olive oil, and sprinkle with a pinch of salt. Toast for 6–8 minutes, flipping halfway, until golden and crisp.
- Prepare the blueberry balsamic compote: In a small pot over medium heat, add the 1 ½ cups blueberries, balsamic vinegar, maple syrup, and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the blueberries soften and release their juices, and the mixture thickens slightly. Remove from heat and let cool slightly — it will thicken more as it sits.
- Assemble the crostini: Spread a generous layer of basil cashew ricotta on each toasted baguette slice. Top with a spoonful of blueberry balsamic compote. Garnish with extra basil and a sprinkle of flaked sea salt. Serve immediately.
Notes
Cashew prep
For the quickest soak, pour boiling water over the cashews and let them sit for 20–30 minutes. If you have time, a longer soak (4–6 hours) will yield an even creamier ricotta.
Bread choice
A thin, crusty French baguette works best, but you can swap in sourdough or ciabatta for a different texture.
Blueberry swap
Blackberries or cherries pair beautifully with the basil ricotta and balsamic, so feel free to experiment.
Make ahead
The cashew ricotta and blueberry compote can be made up to 2 days in advance and stored separately in the fridge. Assemble crostini just before serving for best texture.
Serving tip
These are best enjoyed within a couple of hours of assembly, but any leftovers can be stored in an airtight container in the fridge—bread will soften.
Nutrition
Serving: 1 crostiniCalories: 115kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gSodium: 90mgPotassium: 85mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 2mgCalcium: 15mgIron: 0.8mg
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