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Wooden cutting board serving Tomato Confit and Vegan Basil Ricotta on Toasted Ciabatta.

Tomato Confit with Vegan Basil Ricotta on Toasted Ciabatta

Bursting with flavor this fresh appetizer is sure to impress your vegan and non-vegan guests alike! Pair it with your favourite wine for a winning combination!
5 from 9 votes
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Course: Appetizer
Cuisine: Italian
Keyword: gluten-free, vegan
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 6
Author: Steph

Ingredients

Tomato Confit

  • 2 packages cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon balsamic vinegar
  • salt & pepper

Vegan Basil Ricotta

  • 1 block firm tofu
  • 4 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup vegan shredded mozzarella
  • 1 handful fresh basil (big handful!)
  • salt & pepper

Toasted Ciabatta

Instructions

Make Tomato Confit

  • Preheat your oven to 300°.
  • To an oven safe dish add cherry tomatoes, extra virgin olive oil, minced garlic, balsamic vinegar and salt + pepper.
  • Cook for 1.5 hours. Save leftover oil to spread on the ciabatta's.

Prepare Vegan Basil Ricotta

  • In a high speed blender or food processor blend together firm tofu, nutritional yeast, lemon juice, minced garlic, extra virgin olive oil, garlic powder, onion powder, vegan shredded mozzarella, fresh basil and salt + pepper. Halfway through blending use a spatula to clean the sides of the blender to ensure the ricotta is creamy and smooth and all ingredients are well blended.

Toast Ciabatta then add Tomato Confit & Vegan Basil Ricotta

  • Once the tomato confit is done, preheat the oven to 375°.
  • Cut the gluten free ciabatta's into 4 slices to make mini toasts. Use the leftover oil from cooking the tomato confit to oil the ciabatta's then place them in the oven for 12 - 15 minutes until toasted.
  • Remove toasted ciabatta's from the oven, spread vegan basil ricotta on top followed by tomato confit. Top with fresh basil and serve!

Notes

  • Tomato confit lasts for up to 3 weeks in the fridge and pairs well with all kinds of dishes! Store in an airtight container. 
  • Save any leftover oil from the tomato confit to cook with. This oil is perfectly  flavoured, don't discard it!
  • Vegan Basil Ricotta lasts up to a week in the fridge if stored in an air tight container. This ricotta is delicious on toast, pasta, sandwiches etc!