Laura's Vegan Table

for the ricotta

  • 1 cup cashews (soaked in boiling water for 20 minutes)
  • 1/2 water or vegan milk
  • 1/4-1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 2 teaspoons nutritional yeast

for the bruschetta

  • 1 small or approximately 1/2 of a regular sized baguette
  • 1-2 tablespoons olive oil
  • 3-5 ounces of mushrooms (I used Beech mushrooms)
  • salt and pepper to taste
  • olive oil for brushing
  • 1 clove fresh garlic
  • chopped greens for garnish (you can use parsley, basil, arugula etc - I used broccoli sprouts)

Bruschetta makes a great appetizer and there are so many variations. This version combines the creamy ricotta with the savory mushrooms. I used Beech mushrooms here, which are very small yet very flavorful, and they are usually sold in small bunches with the common mushroom base attached. But you can use any mushrooms you like. I also topped these with some fresh broccoli sprouts from my garden. Again, any kind of greens you have will do. I just wanted to combine the little mushrooms with the microgreens. It was all delicious as I’m sure yours will be too.


Combine all of the ricotta ingredients in a blender until it has a ricotta consistency. Add in a little water or seasoning if needed. Keep in the refrigerator until ready to use. Clean and drain the mushrooms and chop into smaller pieces if needed. Sautée them in a pan with the olive oil until lightly browned, season with salt and pepper, and set aside. Slice the baguette into 1/2 inch slices. Brush both sides of the slices with olive oil. Heat the slices on a hot grill pan, or toast them for a few minutes in a 350F oven until very lightly browned. When done, rub one side of each slice with the fresh garlic. Spread each slice with some ricotta, then top with the mushrooms and then garnish with greens. Serve at room temperature.