Go Back
Print

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.