Recipes,  Starters

Tapenade Cauliflower-Cashew Crostini’s

By: Vegnews

​These yummy bites were made from a recipe I found on one of my favorite magazine for all things veggie and yummy. They were sooo good and the perfect paring with This Creamy Cauliflower Soup.

So, are you ready to make these?

Well to start preheat that oven of yours to 350 degrees & let’s get started!

​Tweet this! “Now on the Menu: Tapenade Cauliflower-Cashew Crostini’s ❤”

Cauliflower Cashew Cream Ingredients

  • 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

Make this cream In a food processor, or blender

  1. Add all ingredients and purée until completely smooth. Set aside or refrigerate to thicken a bit.

Portobello  Tapenade  Ingredients

  • 1 cup pitted Kalamata olives
  • 1/3 cup chopped portabello mushrooms
  • 1 clove of garlic
  • 2 teaspoons capers
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper

Make this Portabello tapenade, in a food processor or blender.

  1. Place all ingredients and pulse until blended or desired consistency.

Crostini Ingredients

  • 1 narrow baguette, cut into 16 3/8-inch thick slices (use glueten free bread if needed)
  • 3 tablespoons chiffonade-cut fresh basil, for garnish
  • Balsamic vinegar for serving *Use your favorite preference. I really like Lucero Balsamic it just tastes better to me. 

Cooking Instructions

Now let’s make these crostini’s, did you preheat the oven? I hope you did if not it should be at 350 degrees.

  1. On a baking sheet, bake baguette slices for 5 minutes until slightly toasted not too much or they will be very hard.
  2. To assemble the crostini, spoon about 2 teaspoons cauliflower cashew cream on each slice of bread. Top with dot of tapenade about a teaspoon and top with a few pieces of that beautiful green basil for garnish.
  3. Serve at room temperature with a sprinkle or side of balsamic vinegar.

These are so delicious you are going to want to eat your share before they are gone. Enjoy.


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Aimee Vegezy

I am Aimee. Welcome to my website. Whether you are thriving with a chronic illness or just want to get a little bit healthy. I hope I can be your guide.