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Hannah Crumpton

Lately, I’ve been loving dipping slices of baguette into olive oil with balsamic vinegar and herbs. It’s so simple and good I created a combination from left-over open-hearted risotto. Wanting something quick and delicious to make and enjoy this recipe came to be. Sliced baguette layered with almond vegan ricotta, arugula, and a heaping spoonful of heated risotto. Then, topped it with a drizzle of balsamic vinegar and olive oil, a few fresh thyme leaves and drops of lemon juice. Lastly, I paired it with a simple lemon arugula salad to make a meal! I think this would be delicious as an appetizer too, if you want to share. I didn’t know that something this amazing could exist!! See recipe below…

First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients. I close my eyes and take a few deep belly breaths. Then, gather all the ingredients and wash my hands.

Recipe

Serves 1-2 as appetizer / side / pairing

Prep : 5 min

Cook : 15 min

Total : 20 min

Organic ingredients

Satisfied Vegan Risotto Crostini

  • 1/2 C cooked Vegetable Risotto

  • French baguette, 5 slices, sliced 1” thick on a 45 degree diagonal

  • Almond Vegan Ricotta - I like Kitehill brand b/c it’s made with only a few ingredients

  • Fresh thyme, de-stemmed, follow your intution

  • Balsamic Vinegar

  • 0.5 oz Arugula leaves (optional) / small handful / small arugula salad, see recipe here

  • 1/2 Lemon

  • Water or Simple Vegetable Broth / store bought

  • EVOO

Directions

  1. Heat medium/large skillet with enough EVOO to cover bottom of pan.

  2. Add baguette slices to heated pan. Spin each baguette slice in a circular motion in EVOO. Repeat for other side and heat until both sides are golden brown.

  3. Remove toasted baguette slices. Add risotto and splash of water or vegetable broth to pan. Reheating for about five minutes or until hot.

  4. De-stem thyme. Slice lemon.

  5. Spread vegan ricotta on baguette slices, then, a few arugula leaves, if choosing. Then, divide and heap risotto onto baguette slices. Drizzle a couple drops of balsamic and lemon onto risotto. Lastly, a sprinkle of thyme and salt, enjoy!

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