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Tapenade Cauliflower-Cashew Crostini
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Tapenade Cauliflower-Cashew Crostini
This crunchy crostini topped with a creamy cauliflower-cashew spread and tangy portabello-olive tapenade makes entertaining easy. This versatile appetizer from Jackie Sobon of Vegan Yack Attack was built for brunch, but also fits right in at an elegant picnic lunch or dinner party. Cauliflower and cashew create a delectable cheese-like flavor base, which is elevated by the accompanying flavors of Kalamata olives, portabello mushrooms, and fresh basil. For more delectable recipes from Sobon, check out her guide to The Best Vegan Brunch You'll Ever Eat on VegNews.com.
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Makes 16 crostinis
What You Need:
For the cauliflower-cashew cream:
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

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

For the crostini:
1 narrow baguette, cut into 16 3/8-inch thick slices
3 tablespoons chiffonade-cut fresh basil, for garnish
Balsamic vinegar for serving (optional)

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What You Do:
1. Preheat oven to 350 degrees. For the cauliflower-cashew cream, in a food processor, add all ingredients and purée until completely smooth. Set aside or refrigerate to thicken slightly.

2. For the portabello tapenade, in a food processor, place all ingredients and pulse until minced.

3. For the crostini, on a baking sheet, bake baguette slices for 5 minutes until slightly toasted.

4. To assemble the crostini, spoon about 2 teaspoons cauli-cashew cream on each slice of bread. Top with teaspoon tapenade and a few pieces of basil for garnish. Serve at room temperature with a side of balsamic vinegar.

Photo: Jackie Sobon
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