An easy appetizer & snack enhanced with the addition of roasted red onions.
I’m using Vegan Ricotta that’s creamy and delicious…studded with olives and thyme.
Plums are in season right now… flavorful & juicy
This is a VEGAN recipe!
See below for the Ricotta Cheese I use. A real treat with exceptional flavor and color.
Perfect for entertain too – who can resist these? Great for the Holidays!
YES can use regular ricotta cheese if you prefer.
Ingredients I am passionate about!
Wonderful fresh plums from Woodland Farm, South Glastonbury, CT run by second and third generation farmers. I bought at Greenwich CT farmers’ market. Look for plums at you local farmers’ market!
I love their Fortune Plums and Italian Prune Plums.
Either one works great in this recipe.
Kite Hill Ricotta Cheese – VEGAN is creamy, silky and made from Almond Milk.
No unwanted preservatives, as is common with “vegan” dairy products.
Tastes like real ricotta – I definitely recommend it! Available at Whole Foods.
Laurel & Ash Maple Syrup is an exceptional product! I’m using their Dark | Robust Maple Syrup. They produce limited batches of 100% pure New York, wood-fired, Grade A, maple syrup. Yes – wood-fired!! A subtle but noticeable smokey flavor.
From Holmes, New York. I bought at the Cold Spring NY farmers’ market.
Maple Sugar – is an ingredient that is a great ingredients for any home chef.
Made by boiling down maple syrup until the water evaporates, leaving behind a solid form of maple syrup known as maple sugar. It is less refined than white sugar.
All maple products are lower in the glycemic index compared to white sugar – and contains – a variety of antioxidants and polyphenols, that have anti-inflammatory effects.
Brush with a small amount of EVOO and pure maple syrup – top with a sprinkle of maple sugar.
the ricotta on the crostini
The Steps:
- Toast Baguette Slices (cut on the diagonal) rub garlic over the top if desired
- To the Ricotta Cheese, add chopped Green Olives and Fresh Thyme Leaves
- Roast Plum & Red Onion slices brushed with EVOO, Maple Syrup – top with Maple Sugar
- Make Easy Maple-Balsamic Glaze before serving
- To the baguette slice, top with a portion of the ricotta mixture, add a plum slice an some onions – drizzle on the maple-balsamic glaze… enjoy!
- ELEMENTS can be made ahead of time – and put together when serving
Serve as an appetizer, brunch or snack!
Manzanilla Green olives from Trader Joe’s
Three ingredients: Balsamic Vinegar (no caramel coloring please), Maple Syrup and
Cracked Black Pepper – reduces in 3 minutes!!
If making head of time, if it thicken too much; add a few drops of water and stir the glaze
Recipe Suggestions:
Crostini, Roasted Plums & Onions and Ricotta mixture can be made ahead of time.
I would make the Maple-Balsamic- Glaze close to serving.
Compile the ingredients just before serving.
Easily double or tripled!
I’m serving this at Thanksgiving.. a beautiful appetizer!
Love plums like I do?
See these tempting recipes:
Karen’s Plum-Raspberry Jam Oat Linzer Bars
Karen’s EASY Red Plum Jam
Plum and Blackberry Salsa – A Passion for Purple
Karen’s Cornbread Loaf with Jalapeño (I’m serving with my plum jam)
Enjoy this wonderful Crostini!
Karen
Roasted Plum Ricotta Crostini with Maple-Balsamic Glaze
Ingredients
Roasting Plums & Onions:
- 2 small-medium plums, pitted, sliced 1/3 " thick
- 6 slices red onion, 1/3" thick
- 1 teaspoon extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon maple sugar, (If not available use coconut palm sugar)
Crostini:
- 8 slices Baguette, 1/2 inch thick – cut on the diagonal
- 1 teaspoon extra virgin olive oil
Ricotta:
- 6 tablespoons Vegan Ricotta Cheese*
- 3 teaspoons pitted green olives, coarsely chopped, I use Manzanilla
- 1 teaspoon fresh thyme leaves, (these are a must!)
Balsamic-Maple Glaze:
- 3 tablespoons balsamic , (no caramel coloring)
- 1 tablespoon pure maple syrup*
- few gratings freshly cracked black pepper
Instructions
Roasting Plums & Onions:
- Preheat oven to 375 degrees.Mix together 1 t. evoo and 1 t. maples syrup. Line a small baking tray with parchment paper. Brush a small amount on the parchment – lay over the cut plums and onions. Brush remaining over the plums and onions. Sprinkle with 1 teaspoon of maple sugar. Roast for 8 – 10 minutes until softened, but not too dark.
Crostini:
- Preheat the oven to 325 degrees. Add the bread slices to a small baking sheet. Brush with 1 teaspoon of evoo. Toast for 4 – 5 minutes until just golden around the edges.
Ricotta:
- Simple mix together in a small bowl: ricotta, olives and thyme leaves.
Balsamic-Maple Glaze:
- Bring to a boil, then turn down to a simmer, stirring with a wooden spoon. Reduce by half, until thick (but still flowing glaze) about 3 minutes. If stands too long, add a few drops of filtered water until flowing but thick.
Putting it all Together:
- Add a portion ricotta to the crostini. Top with a plum and a few onions on each. Drizzle with Balsamic-Maple glaze JUST before serving. Top with a few thyme leaves – enjoy!
Notes
*Pure Maple Syrup: Laurel & Ash Maple Syrup – a delicious flavor wood-fired. ELEMENTS of the recipe can be made ahead of time – and put together when serving.
(I do make the Maple- Balsamic Glaze before serving; if making ahead add a few drops of water and stir if too thick. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
