This incredibly moreish recipe combines creamy homemade ricotta with the earthiness of truffle for a vegan spin on the Italian classic of bruschetta.
1 cup macadamia nuts
½ tbsp salt
125ml filtered water
½ tsp truffle dust
Pinch of citric acid
1 punnet cherry tomatoes
4 basil stalks
4 slices of sourdough
Balsamic glaze (to taste)
Soak macadamia nuts overnight for 12 hours in filtered water.
Drain macadamia nuts and place them into blender or food processor. Add in salt, filtered water, truffle dust and citric acid, process until creamy. Make sure you scrape down the sides every few minutes.
Take sourdough and brush lightly with olive oil and grill on George Foreman or in oven till lightly brown.
Spoon ricotta mix onto sourdough, slice cherry tomatoes and tear basil leaves and sprinkle over the top.
Season with cracked pepper and balsamic glaze.
Store any leftovers in refrigerator for up to five days or store in the freezer for up to one month, in a safe container.