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

Mini Bruschetta Tarts with Dijon Cashew Cream

Erica
Flaky fillo cups filled with a luscious Dijon Cashew Cream and topped with fresh, herbed bruschetta
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Appetizer
Cuisine entertaining, party food, vegan, vegetarian
Servings 60 bites

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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!