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5 from 1 vote

Vegan Almond Ricotta Tomato Bruschetta

Enjoy this wonderful blend of vegan ricotta and freshsly sliced tomato basil mixture on homemade crackers.
Prep Time20 mins
Cook Time5 mins
Course: dinner
Cuisine: Italian
Keyword: almond, plantbased, ricotta, Vegan
Servings: 4
Serving Size:
Calories:

Ingredients

  • ½ cup semolina flour
  • ½ cup all purpose or whole flour
  • ½ cup water you may find you need more or less - practice helps with this over time.
  • 1 tsp salt
  • 1 tbsp dried herbs/edible flowers
  • 2 ripe medium sized tomatoes
  • 1 tbsp olive oil extra virgin
  • dash pepper
  • 2 tbsp fresh basil dried is ok for substitution
  • ½ cup almond pulp This is made by mixing 1/2 cup blanched almonds with 2 cups of water. Puree for 30 seconds and use a wire mesh french sieve (found on resource section). The pulp that remains is used as the almond "ricotta.

Instructions

Making the Crackers

  • Preheat oven to 500F and if you have a baking stone, this is good reciep to use it with.
  • Mix the two flours and salt. Add water gradually until dough is pliable while kneading. See the video for more instruction for the explanation. Let the dough sit for 30 min to 2 hours. Form into small balls and flatten with your hands.
  • Send through the pasta machine starting at "1" setting. Like you are making lasagna noodles When you get to 4 stop and add the dried herbs and fresh flowers and fold back over.
  • Send the folded mixture through the pasta machine one more time at "4" setting then at "5" setting. It will get thinner and more transparent.
  • Cut into the desired shape from the sheets from the pasta machine. You can use of a hand rolling pin for this as well. Be sure to keep the surface with plenty of flour.
  • Place into the oven for 3-5 mintues until it reaches your desired crisyness.

Bruschetta

  • Slice the tomatoes thinnly. Use mutli-color for fun effect.
  • Add olive oil, salt, pepper, oregano, basil (some people add garlic however that is too spicy for me)
  • Let marinate for at least 10 minutes
  • After crackers have cooled, add layer of almond ricotta (this is the extra "pulp") from making almond milk.
  • Finish with a layer tomato mixture.