Roasted Pear Crostini With Cashew Cream

Our Roasted Pear Crostini With Cashew Cream is a perfect plant-based appetizer for your next special gathering. Sliced pears are oven roasted in a sweet vinaigrette, while a basic cashew cream is whipped up in the blender. After lightly toasting baguette bread, the only thing left is assembly. While this appetizer is extremely easy to prepare, it looks elegant and has a simple sophisticated taste. Try it in the fall and winter with fresh pears, or in the summer swap them for in-season peaches.

Ingredients

Roasted Pears

  • 2 ripe pears, sliced*
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons water
  • 1 tablespoon maple syrup
  • Freshly ground black pepper to taste
  • Ground cinnamon (optional)

Basic Thick Cashew Cream**

  • 1 cup cashews, soaked 3-4 hours
  • 1/2 cup water, room temperature
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon miso paste
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon guar gum

Crostini

  • 1 baguette bread, whole wheat, sliced
  • PREP TIME 20
  • COOK TIME 20
  • Serves 12

Directions

Roasted Pears

  1. Preheat oven to 400°F.
  2. Whisk together balsamic, water, and maple syrup in small bowl. Add sliced pears and toss to coat.
  3. Place pears on a baking sheet and bake 15-20 minutes, tossing about halfway through and watching near the end to make sure they do not burn.
  4. Remove from oven and sprinkle with cinnamon if desired.

Basic Thick Cashew Cream

  1. Drain cashews, add to a blender with nutritional yeast, miso paste, and minced garlic. Blend until smooth.
  2. Add guar gum and blend on low for 30 seconds then high for 60 seconds.

Crostini

  1. When pears are removed from oven, place baguette slices on baking sheet and toast for 3 minutes.
  2. Top toasted baguette slices with a smear of Basic Thick Cashew Cream then 1-2 roasted pear slices. Serve.

 

*Pears, including Asian pears, are a good option in the winter, while in the summer you can substitute for peaches.

**Recipe makes 1 3/4 cup. Unused cream can be refrigerated up to 3 days or frozen up to 2 months.