Laura's Vegan Table


  • 3 ounces of sundried tomatoes (dry in a bag to reconstitute) or 1 jar of oil-packed sundried tomatoes
  • 1/2 cup fresh basil, chopped
  • 1 clove fresh garlic, minced
  • pinch of sea salt
  • 1/2 of a baguette, sliced into 1/3" slices
  • 1 tablespoon olive oil
  • 1 fresh whole clove of garlic for the toast

almond ricotta

  • 1 cup blanched almond flour
  • 1/2 cup plant milk
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder

Bruschetta always makes a great appetizer and can be created in so many ways. Sundried tomatoes are always a favorite of mine and have a robust flavor. Paired with a little homemade ricotta on some toast…perfect!


If using dried sundried tomatoes, place the sundried tomatoes in a bowl and add some boiling water to cover. Let them soak for about 10 minutes, then drain. Roughly chop and place in a bowl with the basil, salt and minced garlic. Set aside. If using the jarred sundried tomatoes in oil, chop, add with the basil and salt to taste, and set aside. Heat a grill pan and brush both sides of the baguette slices with olive oil. Lay the bread slices on the grill pan and heat until you see some grill marks. Flip them and do the same on the other side. While these are toasting, mix all of the almond ricotta ingredients together with a spatula. It should have a ricotta consistency, so add more of any of the ingredients as needed and taste to see if it needs more salt etc. When the toasts are done, rub one side of each with the fresh clove of garlic. Top with the ricotta; then top with the sundried tomato mixture. Serve at room temperature.