Crostini with Baobab and Beetroot Cashew Cream
Crostini are always a crowd pleasing canapé but topping them with lots of cheese doesn't do our health any favours. This baobab and beetroot cashew cream is our favourite alternative. It might be an unexpected combination but earthy beetroot pairs wonderfully with naturally sweet cashews and zingy baobab. We recommend doubling the recipe as they'll fly off the plate in no time!
For the crostini:
4 slices of (gluten-free) bread or 1 baguette
2 tbsp olive oil
a big pinch of sea salt
For the baobab & beetroot cashew cream:
¼ tsp Aduna Baobab Powder
1 cup cooked beetroot
½ cup cashews, soaked for at least 2 hours
juice of 1 lemon
pinch of sea salt
Preheat the oven to 190C.
Using a small cookie cutter, cut out 3 circles from each piece of bread, or if using baguette, slice thinly.
With a small cookie cutter, cut out 3 circles from each piece of bread. Place on a parchment-lined baking tray, drizzle with olive oil and sprinkle with salt. Cook for 25-30 minutes, until nice and crisp. Set aside to cool slightly.
Meanwhile, add all the ingredients for the cream to your blender and blend until nice and smooth. Refrigerate until ready to use.
Just before serving, top the crostini with a tablespoon of the cashew cream.
Recipe by Naturally Sassy