Print
Mini Bruschetta Tarts with Dijon Cashew Cream http://wp.me/p4qC4h-3yQ

Mini Bruschetta Tarts with Dijon Cashew Cream

Flaky fillo cups filled with a luscious Dijon Cashew Cream and topped with fresh, herbed bruschetta

Course Appetizer
Cuisine entertaining, party food, vegan, vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 60 bites
Author Erica

Ingredients

For the Dijon Cashew Cream

  • 7 oz raw cashews soaked in water overnight, drained
  • juice of half a lemon
  • 1/4 cup water
  • 1/2 tsp kosher salt
  • 3 tsp Dijon mustard
  • 1 Tbs fresh thyme leaves
  • 1 Tbs Italian flat-leaf parsley chopped
  • 1 tsp dried Herbs de Provence
  • kosher salt

For the Tartlets

  • 4 1.9 oz boxes frozen mini fillo shells, 15 shells per box
  • 1-1/2 cup red grape or small cherry tomatoes quartered
  • 1-1/2 cup yellow grape or small cherry tomatoes quartered (if not available, just use all red tomatoes)
  • 2 tsp red wine vinegar
  • 1 Tbs extra virgin olive oil
  • 1 Tbs fresh thyme leaves
  • 1 Tbs Italian flat-leaf parsley chopped
  • couple pinches Herbs de Provence

Instructions

  1. Put the fillo shells on a bake sheet and toast them in the oven according to package directions.
  2. Add the cashews, lemon juice, water, salt, and Dijon to a food processer and process until smooth. Taste for seasoning and acidity - if the cashew cream tastes bland, add more salt and lemon juice. Also, taste to be sure the Dijon flavor is distinct; if not, add a little more.
  3. Once satisfied with the cashew cream, add the thyme and Herbs de Provence, and pulse the processor gently to combine. Transfer the Dijon Cashew Cream to a large ziploc bag, and set aside in the fridge until ready to proceed.
  4. In a bowl, add the tomatoes, red wine vinegar, olive oil, and herbs. Add a good pinch kosher salt as well. Toss.
  5. To assemble: snip a corner of the bag with the Dijon Cashew Cream, and pipe the cream into each fillo shell (you won't use all of it; reserve leftover for another use). Top with the bruschetta (I found using my fingers to do this to be the easiest). Serve at room temperature. Yields: 60 bites.

Recipe Notes

The Dijon Cashew Cream can be made a day in advance.