Pistachio Yucca Crostini
[Vegan]

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.