Crostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog Tour

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These Crostini with Macadamia Ricotta and Corn-Zucchini Succotash are the perfect meat-free picnic food! They are light, delicious and easy to transport!

Crostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog Tour

I’m extra excited about today’s post because we are going to dive a little deeper into my upcoming cookbook, Vegetarian Heartland.  My publisher, Chronicle Books, was kind enough to organize a little blog tour featuring recipes from the book and this post is kicking it off! Here is the schedule so you can follow along over the next week and a half!

Because you’ll mostly be hearing about all the delicious recipes in the book during this tour, I wanted to highlight the other elements in this blog post that make this book so unique and fun. The book is divided into the four season (pretty typical of a cookbook) but then divided again into chapters based on adventures around food (think picnics, road trip, camping, hiking, holiday hosting, and so much more) . The adventure aspect of the book is by far my favorite part – every chapter is not only filled with recipes but tips for adventuring with food and gorgeous pictures. I had so much fun getting outside and exploring for this portion of creating the book…who wouldn’t want to say they HAD to spend the day at the beach for work?

To get you as excited about this part of the book as I am, I’ve snapped a picture of a few  of my favorite adventure spreads (but saved the best ones for the people who are going to go out and buy the book – couldn’t reveal too much!):

Crostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog TourCrostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog TourCrostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog TourCrostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog TourCrostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog TourCrostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog TourCrostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog Tour

Now go pre-order the book so you can let me know which adventure spread is your favorite!

Finally, before signing off, I want to share another recipe from the book with you. This Crostini with Macadamia Ricotta and Corn-Zucchini Succotash recipe is part of the picnic chapter and so perfect for the coming summer months when beautiful tomatoes and corn are in abundance. The recipe is purposefully vegan so you don’t have to worry about keeping any dairy chilled on your travels to wherever you are picnicking.

Crostini with Macadamia Ricotta and Corn-Zucchini Succotash recipe below:

Crostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog Tour

4.67 from 6 votes
Crostini with Macadamia Ricotta and Corn-Zucchini Succotash
These Crostini with Macadamia Ricotta and Corn-Zucchini Succotash are the perfect meat-free picnic food! They are light, delicious and easy to transport!
Course: Appetizer
Cuisine: Vegetarian
Servings: 6
Calories: 290 kcal
Author: Shelly Westerhausen
Ingredients
MACADAMIA RICOTTA
  • 1 cup [120 g] raw macadamia nut pieces, , soaked for about 30 minutes
  • 2 Tbsp nutritional yeast
  • 2 Tbsp fresh lemon juice
  • 3 garlic cloves
  • 1/8 tsp fine sea salt
  • 2 tsp white miso paste
  • 1/4 cup [60 ml] water
SUCCOTASH
  • 1/2 Tbsp olive oil
  • 2 cups [280 g] fresh or frozen corn
  • 11/2 cups [225 g] diced zucchini
  • 1 cup [155 g] frozen edamame
  • 3 garlic cloves , minced
  • 1/2 tsp sweet paprika
  • Fine sea salt and freshly ground black pepper
Instructions
  1. To make the macadamia ricotta: Drain and rinse the macadamia nuts. In a high-speed blender, combine the soaked nuts, nutritional yeast, lemon juice, garlic, salt, miso paste, and water and blend until it is spreadable but not quite smooth (it should look like ricotta). Store in an airtight container in the refrigerator for up to 3 days.
  2. To make the succotash: In a large sauté pan over medium heat, warm the olive oil. Add the corn, zucchini, edamame, and garlic and sauté until softened, to 7 minutes. Add the paprika during the last 30 seconds of sautéing. Remove from the heat and let cool slightly. Season with salt and pepper.
  3. Top each piece of toasted bread with a spoonful of macadamia ricotta, a slice of tomato, some of the succotash, and a basil leaf. Serve warm or at room temperature.
Nutrition Facts
Crostini with Macadamia Ricotta and Corn-Zucchini Succotash
Amount Per Serving
Calories 290 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 135mg6%
Potassium 665mg19%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 7g8%
Protein 9g18%
Vitamin A 445IU9%
Vitamin C 27.9mg34%
Calcium 59mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

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18 Comments

  • Abby @ Heart of a Baker
    May 19, 2017

    Ah how fun! I can’t wait to buy the book, it’s gorgeous and I’ve loved seeing the sneak peeks all over! After trying Dolly and Oatmeal’s macadamia ricotta I’ve become a fan, so I’m super into this one! xo

  • Meredith | Earth & Oven
    May 19, 2017

    Your book looks AMAZING. I love the idea of recipes inspired by different adventures. Can’t wait to get my hands on it!

  • Jess Kelley
    May 19, 2017

    The adventure piece to your cookbook is so fabulous and unique! I’m not that outdoorsy or adventurous, but I’m falling in love with the idea thanks to your beautiful photos! I need to get a copy of your lovely book, but in the meantime I can’t wait for the other recipes that will be shared next week.

  • Adrienne | Appetites Anonymous
    May 22, 2017

    Your book LOOKS amazing!! I love the adventure aspect, so fun and different! Also, all your recipes on here sound to-die-for!

    I found you through Laura at A Beautiful Plate. I’m also a midwesterner woohoo. Congrats on the lovely cookbook 🙂

  • Melissa Novotny
    May 23, 2017

    Wow! What a delicious recipe! I never used macadamia before. Eagerly waiting to try this. Thanks for such an awesome idea.

  • bullet force
    June 5, 2017

    This is amazing! Light, delicious, and easy to transport!

  • Recipe Rolodex: Eating One Part Plant This Week | Jessica Murnane
    June 5, 2017

    […] 1. Crostini with Macadamia Ricotta and Corn-Zucchini Succotash 2. Peanut Butter Trail Mix Cookies (below) 3. Summer Pasta Salad with Dill Vinaigrette  4. Waldorf Wheatberry Salad   5. Smoky Pumpkin & Black Sesame Seed Hummus 6. Smoky Vegetarian Red Beans and Rice 7. Two-Grain Coconut Date Porridge […]

  • Alissa
    June 8, 2017

    This was SERIOUSLY delicious. People didn’t even know it was vegan! A super tasty plant based recipe.

  • Amanda Renny
    July 6, 2017

    I really enjoyed reading this post and looking at all the scrumptious, plant based foods. i always try to use organic grocery in my kitchen it will make food even more healthy.
    Best vegan recipes

  • Weekend Reading | The Full Helping
    July 23, 2017

    […] talented, and the book looks to be rich and full of heart. In the meantime, I’m loving these vegan crostini with macadamia ricotta and succotash from Shelly’s […]

  • Weekend Reading, 7.23.17 - Singapore Topics
    July 24, 2017

    […] so talented, and the book looks to be rich and full of heart. In the meantime, I’m loving these vegan crostini with macadamia ricotta and succotash from Shelly’s […]

  • asianfanfics
    October 9, 2018

    Vegetarian dishes are very attractive. I will try them.

  • strike force heroes 3
    May 3, 2019

    great post. i like it. feeling great when reading your post .

  • run 3
    May 4, 2019

    Your topic is very great and useful for us…thank you

  • Pook Sae
    May 15, 2019

    I like it, look very attractive
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  • cat mario
    June 5, 2019

    Thank for your writing! It is easy to understand and detailed. I feel it is interesting, I hope you continue to have such good posts.

  • temple run
    June 26, 2019

    Travel blog you share with very delicious and attractive food. I really like the food you share.

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