Crostini Trio: Cashew Chevre and Cucumber, Sundried Tomato Pate & Black Fig Kalamata Tapendade

Vegan food is as easy as it is elegant.  Although this looks super impressive, it’s as simple as throwing together some ingredients in a food processor and blending until you reach the desired consistency.  If you find you have a lot leftover, these spreads would be perfect tossed with hot pasta and sauteed vegetables, or spread on pizza.  I served it on a few slices of a homemade whole wheat loaf, but any good toasting bread will be delicious.  This is a perfect party or picnic snack.  Feel free to make one, two or all three.  Bon appetit! -Amanda

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Crostini Trio:  Cashew Chevre and Cucumber, Sundried Tomato Pate & Black Fig Kalamata Tapenade

Serves 4

12 slices toasted bread

12-16 thin slices english cucumber

1/2 cup cashew chevre (recipe below)

1/2 cup sundried tomato pate (recipe below)

1/2 cup black fig and kalamata tapenade (recipe below)

Directions

1.  On each of 4 slices of toasted bread, spread 2 tablespoons of cashew chevre and top with 2-4 slices of cucumber.

2.  On each of 4 slices of toasted bread, spread 2 tablespoons of sundried tomato pate.

3.  On each of 4 slices of toasted bread, spread 2 tablespoons of black fig and kalamata tapenade.

4.  Impress your friends!

Cashew Chevre

Yields: 1 1/4 cups

1 cup cashews, soaked overnight and drained

1/2 cup light coconut milk

1 tablespoon nutritional yeast flakes

1 teaspoon white miso

1/8 teaspoon nutmeg

1/2 teaspoon pepper

1 teaspoon sea salt

Directions

1.  Combine in a food processor until totally smooth and fluffy.

2. Taste and adjust the seasoning.

Sundried Tomato Pate

Adapted from: My New Roots

Yields: 1 3/4 cups

3/4 cup raw sunflower seeds, soaked overnight and drained

3/4 cup sliced sundried tomatoes, soaked and drained

1/4 cup extra virgin olive oil

2 cloves garlic, minced

juice of 1 lemon

1 teaspoon organic soy sauce

1 teaspoon honey or other sweetener

1/2 cup chopped basil

1/4 teaspoon black pepper

Directions

1.  Combine all ingredients in a food processor until a thick, smooth pate is reached.

2.  Taste and adjust the seasoning.

Black Fig Kalamata Tapenade

Adapted from: The Sweet Life in Paris by David Lebowitz

Yields: 2 cups

1 cup kalamata olives, drained

10 dried black mission figs, soaked and drained

1/2 cup water

juice of 1 lemon

1 garlic clove, minced

2 teaspoons dijon mustard

2 teaspoons capers, drained

1 teaspoon dried herbs de provence

1/4 cup extra virgin olive oil

1/4 teaspoon black pepper

1/4 teaspoon salt

Directions:

1.  Combine all ingredients in a food processor or blender.  I like mine silky smooth, but if you like a more textured tapenade, reduce the water to 1/4 cup and pulse until your desired texture is reached.

2.  Taste and adjust the seasoning.

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One response to “Crostini Trio: Cashew Chevre and Cucumber, Sundried Tomato Pate & Black Fig Kalamata Tapendade

  1. The cashew chevre looks great! I will have to try these out. I’m sitting on a backlog of posts that i’ve been meaning to get up. I’m off on fieldwork for my thesis soon, so i’ll definitely have more time to update the blog and more importantly, make some of your delicious inventions 🙂

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