Put the cashews in a bowl, pour in so much boiling water that they are submerged, and let that steep for at least 30 minutes.
Dump the cashews into a colander. Puree them in a food processor with the miso, lemon juice, garlic and 3 tablespoons of water.
Blend for at least a few minutes so that the substance becomes fine-grained. Add the 2/3 tablespoons of olive oil and season
with salt and pepper.
Smokey Christmas topping of caramelized onions. * Bastard 180/200 degrees
Heat the olive oil in a dutch oven directly on the Bastard, add the onions and thyme. Bake the onions for 5 minutes with the lid on the
dutch oven. After this, bake the onions without the lid for about 45 minutes until dark and sweet. Stir frequently. Are they getting too dry?
Then add a splash of water. Mix the balsamic vinegar and pecans through the onions and season with a little salt and pepper.
Coat the buns on both sides with olive oil and fry 3/4 minutes on the Bastard in direct heat so that they get a nice
golden brown color.
Top the crostinis with the cashew ricotta and then top with the delicious topping and enjoy!!!