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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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Cooking Time



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


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.


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