Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine


About Recipe

This Pistachio and Yucca Crostini with fresh roasted tomatoes is made entirely from plant based ingredients. A fabulous vegan choice to serve as an appetizer or snack. A perfect recipe for the Holidays!


1 organic whole grain multi seeds baguette

½ cup raw pistachios, shelled

1 garlic clove

¼ cup olive oil

2 cups cherry tomatoes

fresh rosemary

½ yucca root, about 3 cups

2 cups water

2 tbsp vegan butter

½ cup coconut milk

salt and pepper, to taste

Cooking Procedure


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

See Recipe Procedure


More Of Starters-appetizers Recipes

See All

More Of Vegetarian Recipes

See All