Hands-down, my favourite daytime snack is my Crostini with Macadamia Ricotta, Strawberries and Basil. It’s a quick and easy snack that can be made ahead of time and stores well.

– Eddie Garza

Crostini With Macadamia Ricotta, Strawberries And Basil

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4


1-2 tablespoons olive oil
¼ baguette, cut into 8 ¼-inch slices
1 cup raw macadamia nuts
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ cup water, plus more to adjust consistency
3-4 ripe red strawberries, leaves removed, thinly sliced
¼ cup Balsamic Reduction
8 leaves of fresh basil 


1. Preheat oven to 350 degrees. Arrange baguette slices on a small baking sheet. Brush both sides with oil, and season with salt and pepper.

2. Bake for 15 to 20 minutes or until golden brown. Let cool on baking sheet.

3. In a food processor, combine macadamia nuts, lemon juice, salt, and ¼ cup of water. Process until smooth, scraping sides down and adding more water as necessary.

4. Generously spread Macadamia Ricotta on each crostini, then top with three slices of strawberries. Drizzle with Balsamic Reduction and garnish with basil.

Balsamic Reduction

This two-ingredient Balsamic Reduction is so easy to make, you’ll never buy a pre-made bottle again! In just minutes, balsamic vinegar simmers down to a perfectly sweet and sour glaze that can be drizzled over a variety of salads, small plates, and even desserts.
– Eddie Garza

Cook time: 15 minutes
Makes 1 cup


2 cups balsamic vinegar
2 tablespoons sugar


1. In a saucepan, whisk together vinegar and sugar and heat over medium heat until bubbling. Reduce heat and simmer until mixture has reduced by 50%, about 15 minutes, stirring occasionally.

2. Remove from heat and let cool completely before transferring to a squeeze bottle.

Pro Tip: Any balsamic vinegar works for this recipe. I like to use a good-quality, classic balsamic from the Modena and Reggio Emilia regions of Italy.

About Eddie Garza
Eddie Garza is a plant-based chef, cookbook author and host of Global Bites with Eddie Garza on Jungo+, and has cooked for a host of plant-powered stars in the television, film and music industries. He is a sought-after speaker, culinary coach and thought leader on issues related to plant-based health, and has lectured and presented at top universities, culinary schools and major conferences in the US and Latin America. His work to reform food systems in marginalised communities have also been featured by a wide variety of media outlets in the United States and abroad. Visit Eddie Garza, follow him on Instagram, and get his books on

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