Cashew Cream & Beetroot Crostini

Cashew Cream & Beetroot Crostini

These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined with the hazelnuts and cashew cream is heavenly… we challenge you not to eat them all before the guests arrive!

This recipe has been taken straight from our new Christmas guide: Over 25 recipes including starters, mains, desserts, cheese, truffels and cocktails… only £2!

Not too trickyNot too tricky Gluten free Wheat free
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Preparation time

Cook time

Meal

  • soups-starters
  • lunches
  • sides-light-meals-and-salads

Servings

6

Ingredients

Cheese

  • 200g cashew nuts, soaked for minimum of 2 hours or overnight
  • 130g plant milk of your choice
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice (fresh or bottled)
  • 2 tbsp coconut oil, melted
  • Leaves from around 6 sprigs thyme
  • Half a sprig of rosemary, stalks removed and finely chopped (remember that the fresh herbs will turn the cheese slightly green so use dried or slightly less if you don’t want this colour).
  • Salt and pepper, to taste

Crostini

  • Half a large baguette (or if GF use any bread of your choice and cut into small squares)
  • Clove of garlic
  • Olive oil
  • 2 large beetroot
  • 100g roasted hazelnuts (ground but still chunky)
  • Decoration: balsamic glaze and thyme (optional)

Instructions

Cheese

  1. Blend all of the ingredients together until smooth and then pop in the fridge until you’re ready to use it.

Crostini

  1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Use pre-cooked beetroot or wrap the fresh beetroot in foil and place in the oven for an hour until soft. When they’re cool, rub off their skins and set aside.
  3. To roast the hazelnuts, place them on a baking tray in the oven for 10-15 minutes. Be careful not to over roast them so check them after 7 minutes. To remove their skins, place them in a clean tea towel and rub vigorously. Grind them but leave them chunky, not powdered.
  4. Cut the baguette into 12 slices, 1cm thick.
  5. Rub with the garlic clove carefully on one side and drizzle with olive oil.
  6. Either place into the oven for 10 minutes or until golden or use a griddle pan on both sides to get a nice charred effect.

Assembly

  1. Place a good spoonful of the cream cheese onto each piece of bread followed by a couple of small but chunky slices of beetroot, a sprinkling of hazelnuts and thyme sprigs. Option to drizzle with balsamic glaze.

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