Ingredients

The following ingredients have 16 Servings
  • For the cauli-cashew cream
  • :
  • 1 cup steamed cauliflower florets
  • 1/2 cup
  • raw cashews
  • , soaked overnight
  • 2 tablespoons water
  • 1-1/2 tablespoons
  • nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon salt
  • For the portabello tapenade
  • :
  • 1 cup pitted Kalamata olives
  • 1/3 cup chopped portabello mushrooms
  • 1 garlic clove
  • 2 teaspoons capers
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • For the crostini
  • :
  • 1 narrow baguette, cut into 16 3/8-inch thick slices
  • 3 tablespoons chiffonade-cut fresh basil, for garnish
  • Balsamic vinegar for serving (optional)
  •  

Instruction

  •  
  • Preheat oven to 350 degrees. For the cauli-cashew cream, in a food processor, add all ingredients and purée until completely smooth. Set aside or refrigerate to thicken slightly.
  • For the portabello tapenade, in a food processor, place all ingredients and pulse until minced.
  • For the crostini, on a baking sheet, bake baguette for 5 minutes until slightly toasted.
  • To assemble the crostini, spoon about 2 teaspoons cauli-cashew cream on each slice of bread. Top with teaspoon tapenade and a few pieces of basil for garnish. Serve at room temperature with a side of balsamic vinegar.