Recipe: Rainbow Crostini
MAKES 7 PIECES
FOR THE CASHEW CHEESE
2 cups unsalted cashews
2 tbsp fresh lemon juice
¼ cup non-dairy milk
½ tsp salt
FOR THE TOPPINGS
2 tomatoes, diced
1 red sweet potato, diced
1 small yellow squash, diced
1 medium aubergine
2 tbsp olive oil
1 tsp thyme leaves
1 tsp salt
½ tsp pepper
1 avocado, sliced
1 tbsp chopped basil
½ cup blueberries
½ cup red cabbage
1 watermelon radish, peeled and thinly sliced
Black sesame seeds
1 Soak the cashews in water overnight. Remove from the water.
2 Blend the cashews with the lemon juice, half of the non-dairy milk and salt. Blend until smooth and
creamy, adding more non-dairy milk if necessary. Refrigerate until ready to use.
3 Preheat the oven to 180C. Thinly slice the baguette into ½ to 1cm ovals.
4 Brush lightly with olive oil. Bake for 10 to 12 minutes till golden brown.
5 Preheat oven to 220C.
6 Combine the tomatoes with a little olive oil, salt, pepper, and thyme leaves in a small bowl. Repeat with separate bowls for the sweet potato, squash, and aubergines.
7 Place each vegetable onto a parchment lined baking sheet in a single layer. Bake for 25 to 30 minutes,
8 Top each crostini with a little cashew cheese. Then create your rainbow of toppings.
9 For the red, top with roasted tomatoes.
10 For the orange, top with roasted sweet potato and black sesame seeds.
11 For the yellow, top with roasted yellow squash and lemon zest.
12 For the green, top with avocado and basil.
13 For the blue, top with blueberries, balsamic vinegar, and black sea salt.
14 For the indigo, top with roasted aubergine, thinly sliced red cabbage, olive oil, salt and pepper.
15 For the violet, top with sliced watermelon radish.