Sun-Dried Tomato & Basil Cashew Crostini
These delightful crostini feature a creamy, flavorful cashew spread with sun-dried tomatoes and fresh basil, perfect for an appetizer or light snack.
Equipment
- Baking sheet
- Food processor
Ingredients
Cashew Cream
- 1 cup raw cashews soaked in hot water for 30 minutes, then drained
- 1/2 cup sun-dried tomatoes (oil-packed or rehydrated), roughly chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 2-3 tablespoons water (as needed for consistency)
- Salt and black pepper to taste
Crostini
- 1 baguette sliced into 1/2-inch thick rounds
- Olive oil for brushing
- Balsamic glaze for drizzling (optional)
- Small basil leaves or fresh chives for garnish (optional)
Instructions
Crostini Preparation
- Preheat oven to 375°F (190°C) and arrange baguette slices on a baking sheet, then lightly brush both sides with olive oil.
- Bake for 8-10 minutes until golden and crisp, then set aside to cool.
Cashew Cream Preparation
- Combine soaked cashews, sun-dried tomatoes, basil, nutritional yeast, lemon juice, and garlic in a food processor.
- Process until smooth and creamy, adding water gradually to achieve the desired consistency.
- Season the cashew cream with salt and black pepper to taste.
Assembly and Serving
- Once the crostini are cool, spread a generous amount of the cashew cream onto each slice and arrange on a serving platter.
- Optionally, drizzle with balsamic glaze and garnish with basil leaves or chives before serving immediately.
Notes
For an extra burst of flavor, you can toast the baguette slices with a sprinkle of garlic powder before baking. Adjust the amount of water in the cashew cream to achieve your preferred texture, from a thick spread to a slightly runnier dip. This recipe is naturally vegan and can be a great party appetizer or a delicious snack. Remember to taste and adjust seasonings as you go!