Mini Bruschetta Tarts with Dijon Cashew Cream
Flaky fillo cups filled with a luscious Dijon Cashew Cream and topped with fresh, herbed bruschetta
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
- Put the fillo shells on a bake sheet and toast them in the oven according to package directions.
- Add the cashews, lemon juice, water, salt, and Dijon to a food processor 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.
- 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.
- In a bowl, add the tomatoes, red wine vinegar, olive oil, and herbs. Add a good pinch kosher salt as well. Toss.
- 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.
Notes
The Dijon Cashew Cream can be made a day in advance.