4 CROSTINIS with almond ricotta | recipe


A pretty fabulous appetizer to wow your guests with or to just show yourself a little love. I personally finished off the whole plate by myself... what? I really love myself. I think it should go without saying that baguettes should be toasted and ingredients should be served fresh, I didn't stipulate either of those things in the instructions, I trust that you know how to feed yourself xx




caramelized onion

1 medium sweet onion, halved and sliced

2 cloves garlic, sliced

1/4 cup coconut sugar or brown sugar

1/4 cup red wine vinegar

2 tbs balsamic vinegar

1/2 cup No-chicken broth or vegetable broth

extra virgin olive oil **

pinch of salt

fresh thyme, de-stemmed 

french baguette slices

almond ricotta


  1. Heat a medium sized pan on high with just a trop or two of olive oil.  Reduce heat and add onion and garlic, cooking until tender.
  2. Bring up the heat and add the sugar, salt and vinegars. Stir until the mixture is bubbling, making sure not to let the sugar burn.
  3. Add the broth and reduce to a simmer. Cover with a lid and let reduce for 30 minutes to an hour.



carrot lox

3 large carrots, skinned

approx. 4 cups fine sea salt

1/4 cup extra virgin olive oil**

1/4 cup tamari

2 tbs liquid smoke

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp maple syrup

3 radishes, thinly sliced

1 tbs capers

red onion, thinly sliced

french baguette slices

almond ricotta


  1. Preheat oven to 400 degrees Fahrenheit. 
  2. Cover carrots with salt in a baking dish making sure no parts are sticking out. Cover dish with metal foil and bake for 1 hour.
  3. While the carrots are cooking prepare your marinade by combining the olive oil, tamari, liquid smoke, paprika, onion powder, garlic powder and maple syrup in a bowl and wishing together.
  4. After your baking dish has cooled, unearth the carrots and slice as shiny as possible, length wise. I suggest a very sharp knife or mandolin. 
  5. Let marinate for 1 hour up to indefinitely. I usually let mine sit out on the counter until I've used them up! If you are omitting the olive oil, store in the refrigerator. 



olive tapenade

1 1/2 cup marinated and pitted assorted olives

3 tbs pickled capers

3 tbs marinated sun dried tomatoes, drained

2 cloves garlic, minced

1 tbs lemon juice

1 tbs extra virgin olive oil **

ground black pepper and salt to taste

4 fresh figs, sliced length wise

lemon zest

french baguette slices

almond ricotta


  1. Combine all your ingredients for the tapenade in a food processor or chop as finely as possible by hand and combine in a bowl. The consistency is really up to you but I served mine up nice and chunky. 
  2. Zest your lemon using a fine cheese grater directly onto the assembled crostini. 




4 ounces fresh heirloom tomatoes, chopped

2 oz basil, chiffonade

2 cloves garlic, minced

1 tsp red, white or balsamic vinegar

ground black pepper and salt to taste

2 tbs extra virgin olive oil **

french baguette slices

almond ricotta


  1. Combine bruschetta ingredients in a bowl and place a lid or plate over the top. Let sit for 10-30 minutes before serving.  

**olive oil can be omitted in all cases.