Macadamia Ricotta and Jalapeño Relish Crostini



This is very quick and easy to whip up in a food processor. You can make the macadamia ricotta ahead of time, and assemble the crostinis when you are ready to serve. The macadamia ricotta is creamy, soft, and the Nutritional Yeast gives the cheese a nutty ‘umami’ flavour, while the Miso paste adds depth. Haskapa Jalapeño Relish adds the perfect compliment of zingy taste and colour to make this app really pop. The flavour builds and you get a nice jalapeño zing at the end. Recipe developed by Sam Turnbull from It Doesn’t Taste like Chicken. 


Servings: 20 pieces

Prep time: 20 mins

Difficulty: Easy

Categories: Lunch, Snack


  • Macadamia Ricotta:
  • 1 1/2 cups Macadamia nuts
  • 3 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 tablespoon white miso paste
  • 1 clove garlic
  • 1/4 – 1/2 cup water
  • Crostini:
  • 1 baguette
  • 1 – 2 tablespoons Olive oil
  • 1 jar Haskapa Jalapeño Relish


To make the macadamia nut ricotta, just add all of the ingredients into a food processor and blend until smooth and creamy. Slice the baguette diagonally for longer pieces. Lightly brush each slice with olive oil on both sides and grill or pop them in the oven for 10 minutes, flipping each one until they are golden. Spread the ricotta mix on the warm slices. Add a teaspoonful of the Jalapeño Relish to each and serve.

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