Cuisine entertaining, party food, vegan, vegetarian
Servings 60bites
Ingredients
For the Dijon Cashew Cream
7ozraw cashewssoaked in water overnight, drained
juice of half a lemon
1/4cupwater
1/2tspkosher salt
3tspDijon mustard
1Tbsfresh thyme leaves
1TbsItalian flat-leaf parsleychopped
1tspdried Herbs de Provence
kosher salt
For the Tartlets
41.9 oz boxes frozen mini fillo shells, 15 shells per box
1-1/2cupred grape or small cherry tomatoesquartered
1-1/2cupyellow grape or small cherry tomatoesquartered (if not available, just use all red tomatoes)
2tspred wine vinegar
1Tbsextra virgin olive oil
1Tbsfresh thyme leaves
1TbsItalian flat-leaf parsleychopped
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!