Pistachio & Yucca Crostini
Recipe type: Appetizer, Snack, Holidays
Prep time: 
Cook time: 
Total time: 
Serves: 16-18 slices
  • 1 organic whole grain multi seeds baguette
Pistachio Paste
  • ½ cup raw pistachios, shelled
  • 1 garlic clove
  • ¼ cup olive oil
  • salt and pepper, to taste
Roasted Tomato
  • 2 cups cherry tomatoes
  • ¼ cup olive oil
  • fresh rosemary
  • salt and pepper, to taste
  • ½ yucca root, about 3 cups
  • 2 cups water
  • pinch of salt
  • 2 tbsp vegan butter
  • ½ cup coconut milk
Roasted Tomato
  1. Pre-heat oven to 400F degrees. Add the tomatoes to a small baking dish. Season with oil, rosemary, salt and pepper and roast for about 20 minutes.
  1. Remove the thick skin from the yucca root and cut into slices, than 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.
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.
  1. Thinly slice the baguette. Add a layer of yucca, a layer of pistachio paste an top with1-2 roasted tomatoes. Serve cold.
  2. Refrigerate remaining ingredients to be re-used within 4-5 days.
Recipe by Garden in the Kitchen at https://gardeninthekitchen.com/pistachio-yucca-crostini/