Recipe by: Vegaliano

Serving Size: Serves 4, ideal as a holiday appetizer or aperitivo-style bite.

This vegan mortadella toast is all about balance — creamy, savory, and lightly sweet. Thick slices of rustic bread are toasted until golden, then layered with smooth vegan ricotta, softly folded vegan mortadella, and finished with a delicate vegan honey glaze and fresh chives.

It’s not a bruschetta, but a more generous, comforting toast — perfect for the holidays when simple bites still deserve a touch of elegance.

Fun Fact: Ricotta takes its name from “ri-cotta,” meaning “cooked again,” a method used in Italy since Roman times to transform leftover whey into something new. Today, vegan ricotta follows that same Italian philosophy of ingenuity — reimagined with plant-based ingredients, proving that tradition isn’t lost when it evolves.

Ingredients:

• 4 slices wide rustic bread (sourdough or country-style)
• 1 cup vegan ricotta
• 6–8 slices vegan mortadella
• 2 tbsp vegan honey alternative
• Fresh chives, finely diced
• Extra virgin olive oil, for brushing
• Freshly cracked black pepper (optional)

Instructions:

1. Toast the Bread:
   Brush the bread lightly with olive oil and toast in a pan or oven until golden and crisp on the outside, but still soft inside.
2. Spread the Vegan Ricotta Alternative:
   While the toast is warm, spread a generous layer of vegan ricotta over each slice.
3. Add the Vegan Mortadella Alternative:
   Fold the vegan mortadella slices gently and place them on top of the ricotta for a soft, airy texture.
4. Glaze and Finish:
   Drizzle lightly with vegan honey alternative, sprinkle with diced chives, and finish with a touch of black pepper if desired.
5. Serve:
   Serve immediately while warm — perfect as a festive appetizer or aperitivo bite.

This Vegan Toast proves that holiday appetizers don’t need to be complicated to feel special. Simple ingredients, thoughtful layers, and a perfect balance of flavors — ready in minutes and made to share.

Swipe This for That Tip: Add crushed pistachios or lemon zest for a subtle Italian twist and extra holiday flair.