n Roasted Tomatonn n Pre-heat oven to 400F degrees. Add the tomatoes to a small baking dish. Season with oil, rosemary, salt and pepper and roast for about 20 minutes.nnn Yuccann n Remove the thick skin from the yucca root and cut into slices, than 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.nnn Pistachio Pastenn n 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.nnn Crostininn Schedulenn n Thinly slice the baguette. Add a layer of yucca, a layer of pistachio paste an top with1-2 roasted tomatoes. Serve cold.n n Refrigerate remaining ingredients to be re-used within 4-5 days.nn