Cherry Bruschetta

5 from 3 votes

Easy vegan cherry basil bruschetta that is as sweet as can be. It's the perfect plant-based snack for a lovely family gathering or for a party of one.

Prep Time10

Soaking Time15

Total Time25

Course: Appetizer

Cuisine: Italian Inspired

Diet: Vegan

Servings: Servings

Calories: 196kcal

Author: Rae Aflatooni

Equipment

Ingredients

1 baguette

Sweet Vegan Ricotta Cheese

1 cup raw cashews soaked overnight (or soak in boiled water for 15 minutes)
2 tablespoons fresh basil
2 tablespoons plant-based milk
1 tablespoon of maple syrup
juice from 1/2 of a lemon
pinch salt

Cherry Basil Topping

1 cup Bing cherries
1 cup Rainier cherries
1/3 cup fresh basil finely chopped
juice from 1/2 of a lemon
pinch salt

US Customary - Metric

Instructions

Sweet Vegan Ricotta Cheese

Blend: Place all ingredients into a food processor or high-speed blender and pulse until well combined.
Scrape the sides down and blend until you have reached a nice fluffy consistency. (You may need to scrape the sides down a few times during this process.)
Spread sweet vegan ricotta cheese onto toasted slices of baguette (or bread of choice).

Cherry Basil Topping

Prepare: De-stem and remove the pit from cherries and slice into quarters.
Combine: Place cherries in a bowl with basil, lemon juice, salt, and thoroughly combine.
Add topping: Once the ricotta cheese is prepared and spread on the toasted slices of bread, add a couple of tablespoons of the cherry basil mixture on top.
Enjoy!

Notes

Storage Tips

When it comes to storing leftovers of this sweet basil bruschetta, you want to store each part separately.

Ricotta cheese: The vegan ricotta cheese should be stored in an airtight glass container, such as a mason jar, in the fridge for 4-5 days. Alternatively, it can be frozen in a freezer-safe container for up to a month!

Cherry mixture: The cherry goodness can be stored separately in an airtight container in the fridge for 2-3 days. (I don't recommend freezing this.)

Nutrition