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Bruschetta caprese made with vegan cashew ricotta, fresh heirloom tomatoes and delicious basil! Served over crispy sourdough bread and drizzled with extra virgin olive oil and balsamic glaze.
A lot of my recipes lately have had a dairy free flair to them! As I said in my dairy free chocolate chip cookie recipe post, I recently started experimenting with some new ways for how to treat hormonal acne with reducing the amount of dairy I’m consuming.
Bruschetta is one of my favorite summer appetizers. Add in some fresh heirloom tomatoes and garden fresh basil and I’m there!
This recipe is completely adaptable to both a dairy-free diet or not. Cashew ricotta can be swapped for ricotta cheese in this recipe and it will still be completely delicious!
My inspiration for this easy bruschetta recipe was inspired by an appetizer I had at a local restaurant here in Pittsburgh, Girasole. I had never had ricotta on my bruschetta before but once I did, it was game over!
I cannot imagine not having ricotta cheese on my bruschetta caprese from here on out! Luckily, this healthy bruschetta recipe is completely doable with vegan cashew ricotta.
How to Make Cashew Ricotta Cheese
This cashew ricotta cheese is legit. Swap out traditional ricotta for cashew ricotta and there is a pretty good chance your guests will have no clue!
Making ricotta with cashews is actually quite easy. The only prep you need is to soak your cashews overnight in water.
Cashew Ricotta Recipe
Using your one cup of soaked cashews, reserve the cashew soaking water and drain the cashews. Add the soaked cashews along with 2 tablespoons of nutritional yeast, salt to taste and fresh basil to a food processor.
Pulse the mixture until it has a creamy, ricotta-like texture. Add cashew soaking water to thin the mixture as needed.
How to Make Bruschetta Caprese at Home
Before you get started in making bruschetta caprese, you may have a few questions about this non-traditional bruschetta recipe I’ve given you!
What bread is bruschetta made from?
The best bread for bruschetta is sourdough or a french or italian baguette. I like to toast my bruschetta bread in a bit of olive oil on the stove to get wonderful flavor and char.
What is bruschetta caprese?
Traditional bruschetta caprese has fresh mozzarella, tomatoes and basil atop crunchy bread. This recipe turns traditional bruschetta caprese on its head by swapping out fresh mozzarella for delicious ricotta cheese (either cashew ricotta cheese or traditional ricotta cheese.)
Is tomato bruschetta healthy?
Tomato bruschetta is a light and well balanced appetizer. I would consider it on the healthier side of appetizer choices.
Can I make bruschetta caprese with mozzarella? What kind of cheese works best for homemade bruschetta?
Traditionally, bruschetta caprese uses fresh mozzarella. Are you wondering where the mozzarella is for this recipe?
It’s true – fresh mozzarella is so good on bruschetta. But, I love the taste of ricotta on bruschetta, it really does bring a different element of taste!
In my opinion, many types of italian cheeses work well for bruschetta. You may even experiment with burrata, shaved parmesan or ricotta.
Dairy free cashew ricotta works perfect for me and tastes amazing on top of crunchy sourdough!
To make bruschetta caprese at home you will gather up these ingredients:
- a loaf of sourdough bread (I made my own using this sourdough recipe and it worked perfectly!)
- fresh tomatoes – I love using heirloom tomatoes when they are in season
- fresh basil
- vegan ricotta (see recipe above) or traditional ricotta cheese, mozzarella or burrata
- olive oil
- balsamic glaze
- flaky sea salt for topping
I get many of my healthy cooking and baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
Cut the loaf into slices and then cut each slice into four pieces. Then, grill the bread in a skillet with some olive oil over medium heat until browned and sides are crispy.
Allow bread to cool and top with ricotta cheese of your choice, tomatoes, basil, olive oil and a squirt of balsamic glaze for topping. Flaky sea salt on top is the finishing touch.
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Bruschetta Caprese with Cashew Ricotta Cheese
Bruschetta caprese made with cashew ricotta, fresh heirloom tomatoes and delicious basil! Served over crispy sourdough bread and drizzled with extra virgin olive oil and balsamic glaze.
- 2 slices sourdough bread cut into fours
- 1 tbsp olive oil
- 3 large heirloom tomatoes diced
- 3 leaves fresh basil chiffonade
- flaky sea salt
- balsamic glaze
Cashew Ricotta Ingredients
- 1 cup cashews soaked overnight
- 1 1/2 cups water
- 2 leaves fresh basil
- 2 tbsp nutritional yeast
Cashew Ricotta Instructions
Soak 1 cup of cashews in 2 cups of water, overnight.
Reserve soaking water and drain cashews. Add soaked cashews to remaining cashew ricotta ingredients and pulse in a food processor until a ricotta-like consistency.
Season with salt as desired.
Bruschetta Caprese Instructions
Grill sourdough over medium heat in 1 tbsp olive oil. Allow bread to cool.
Top bread with cashew ricotta, basil and fresh tomatoes. Drizzle with olive oil and balsamic glaze and top with flaky sea salt.
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