Pistachio & Yucca Crostini

This Pistachio and Yucca Crostini with fresh roasted tomatoes is made entirely from plant based ingredients. A fabulous vegan choice to serve as an appetizer or snack.  A perfect recipe for the Holidays!

Not that I want to rush summer out the door or anything, but as I put this recipe together, I couldn't help but to think of how Christmas-sy this pistachio crostini looks. It will sure make our holiday table Bright & Merry! Until then, there are other reasons to serve up this delicious appetizer or snack right now.

Christmas in July...

It's tomato season, and they are popping out like crazy! Which is a great reason to make this recipe and use up some of the fast growing tomatoes from your garden.  If you are not growing tomatoes, expect to see the prices dropping and a wider selection of tomatoes on the market.  Seasonal items are always fresher and cheaper to buy. Buy local whenever possible to support local farms and business !

Another reason why I am loving this recipe now is because it's served cold.  July and August temperatures can be extremely hot, dry and humid.  Eating foods that will keep my body cool, is a must!  Although in this recipe the tomatoes are roasted and the yucca is boiled (like potatoes), you can make ahead of time and it is served cold.

When I created this recipe I wanted it to be an option that fit everyone's needs.  This recipe is vegan, plant based and filled with nutrient rich ingredients.  Here are a few things you can do differently, should you wish to substitute any of the layers.

Layer 1; is an alternative to the classic cream cheese option.  With this said, you can substitute the yucca for cream cheese but let me convince you otherwise.  If you’ve never eaten yucca, the potential health benefits and mild taste are worth giving this root a shot. Yucca is very filling and easy to make, much like potatoes.

Layer 2; this pistachio paste has deliciousness written all over and I made it to substitute the pesto sauce because I am not a huge fan of pesto.  Again, if you prefer you can substitute this pistachio layer for pesto.  However if you can, try making this pistachio paste, it is completely addicting, healthy and you can use it as a spread on your morning toast.

Layer 3; hooray to the juiciest cherry tomatoes ever! roast them in Rosemary Oil or simply add olive oil, fresh sprigs of rosemary, salt and pepper to make them blister to perfection. Add this colorful topping to the crostini and many other dishes but if you are not a tomato lover, you can substitute this colorful topping for roasted berries, fig jam or roasted red peppers. Either way, be sure to add a touch of color.

Whether you are ready to try this recipe now or want to Pin it on your holiday recipe board, let me know what combinations you end up trying.  I think your choice of bread will definitely have an effect on the overall look and taste of the recipe.  I chose to use a organic whole grain multi seeds baguette which added a nice texture and rich flavor to the recipe.

Print Recipe

5 from 1 vote

Pistachio & Yucca Crostini

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Appetizer, Holidays, Snack

Servings: 16 -18 slices

Author: Silvia Ribas

Ingredients

• 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

Yucca

• ½ yucca root about 3 cups
• 2 cups water
• pinch of salt
• 2 tablespoon vegan butter
• ½ cup coconut milk

Instructions

Roasted Tomato

• 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.

Yucca

• 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

• 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.

Crostini

• Thinly slice the baguette. Add a layer of yucca, a layer of pistachio paste an top with1-2 roasted tomatoes. Serve cold.
• Refrigerate remaining ingredients to be re-used within 4-5 days.

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