This peach ricotta bruschetta is a great dish to bring along to a BBQ as a side dish or dessert.
We were invited to a BBQ from someone in our neighborhood, it’s always a question of “what do we bring to a non-vegan house?”
I saw a non-vegan version of this and we decided that we had to veganise it! But what do you use in place of ricotta? Why homemade vegan ricotta of course. Simon got on to it right away, I heard lots of noise coming from the kitchen and when I went out to see what was happening, I was presented with this creamy white stuff in the blender.
After a quick taste test and a big WHOA! He wrote it down because we always forget to record this stuff.
We hope you enjoy this recipe and manage to trick a couple of your friends!
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- RICOTTA INGREDIENTS
- ●250g firm tofu
- ●1 tbsp nutritional yeast
- ● 1 tsp dried basil
- ● 1 tsp dried oregano
- ● 1 tsp white miso
- ● 1 clove garlic
- ● Salt
- ● 1 tbsp olive oil
- OTHER INGREDIENTS
- ● 4 peaches
- ● bread (we used sourdough)
- ● fresh mint (optional)
Blend together your ricotta ingredients until well mixed, set aside
in the fridge. We blended everything at a higher speed, then
reduced the speed to allow it to get creamy and give a ricotta
Cut your peaches in halves and grill them
Slice and grill your bread.
Spread your ricotta on the bread, assemble the peaches on top
and add optional fresh mint.