one green planet
one green planet

Every bite of this three-layer crostini is bursting with flavor. Simply choose your favorite crunchy bread (this recipe uses a multiseed baguette), then slather it with smooth, buttery yucca, a unique garlicky pistachio spread, and then colorful roasted tomatoes. Serve cold for a lovely, light appetizer.

Pistachio Yucca Crostini [Vegan]

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Serves

16-18

Cooking Time

25

Ingredients

For the Crostini:

  • 1 whole grain multi-seeds baguette

For the Pistachio Paste:

  • 1/2 cup raw pistachios, shelled
  • 1 garlic clove
  • 1/4 cup olive oil
  • Salt and pepper, to taste

For the Roasted Tomato:

  • 2 cups cherry tomatoes
  • 1/4 cup olive oil
  • Fresh rosemary
  • Salt and pepper, to taste

For the Yucca:

  • 3 cups yucca
  • 2 cups water
  • A pinch of salt
  • 2 tablespoons vegan butter
  • 1/2 cup coconut milk

Preparation

To Make the Roasted Tomato:

  1. Preheat oven to 400°F degrees. Add the tomatoes to a small baking dish. Season with oil, rosemary, salt, and pepper and roast for about 20 minutes.

To Make the Yucca:

  1. Remove the thick skin from the yucca and cut into slices, then 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.

To Make the Pistachio Paste:

  1. 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.

To Make the Crostini:

  1. Thinly slice the baguette. Add a layer of yucca, a layer of pistachio paste, and then 1-2 roasted tomatoes. Serve cold.


About The Author

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Silvia Ribas

See My Recipes

Self-proclaimed foodie and passionate gardener eating my way to better health and hoping to meet a few friends on the way. At Garden in the Kitchen, I share this passion and knowledge through healthy eating, focusing on the values of growing your own food. My recipes are healthy and wholesome and mostly designed for busy families and individuals seeking better health but who don’t have a lot of time to spare.

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