Pistachio Yucca Crostini

Every bite of this three-layer crostini is bursting with flavor. Simply choose your

favorite crunchy bread (this recipe uses a multiseed baguette), then slather it with smooth, buttery yucca, a unique garlicky pistachio spread, and then colorful roasted tomatoes. Serve cold for a lovely, light appetizer.

Pistachio Yucca Crostini [Vegan]

Ingredients

For the Crostini:

• 1 whole grain multi-seeds baguette

For the Pistachio Paste:

• 1/2 cup raw pistachios, shelled
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper, to taste

For the Roasted Tomato:

• 2 cups cherry tomatoes
• 1/4 cup olive oil
• Fresh rosemary
• Salt and pepper, to taste

For the Yucca:

• 3 cups yucca
• 2 cups water
• A pinch of salt
• 2 tablespoons vegan butter
• 1/2 cup coconut milk

Preparation

To Make the Roasted Tomato:

1. Preheat oven to 400°F degrees. Add the tomatoes to a small baking dish. Season with oil, rosemary, salt, and pepper and roast for about 20 minutes.

To Make the Yucca:

1. Remove the thick skin from the yucca and cut into slices, then cut each slice into quarters. Bring to a boil with a pinch of salt. The water level does not need to cover the yucca completely. Boil for 15-20 minutes or until fork tender. Remove the soft yucca from the stove and drain the remaining liquid. Place the yucca chunks in a small bowl and mash. I used a table folk to mesh the yucca. Add the butter and coconut milk and continue to mash until you reach a smooth consistency.

To Make the Pistachio Paste:

1. Add the pistachios to a food processor and blend until it reaches a grainy consistency. Add the garlic, oil, salt, and pepper and process for another minute until a paste-like mixture.

To Make the Crostini:

1. Thinly slice the baguette. Add a layer of yucca, a layer of pistachio paste, and then 1-2 roasted tomatoes. Serve cold.

https://www.onegreenplanet.org/vegan-recipe/pistachio-yucca-crostini/