Cashew ricotta on a crostini. That alone is a party snack of have I got you there. To make it a completely mindblowing recipe, the crostini comes with a delicious smokey topping!
A delicious and fairly easy recipe perfect for Christmas by Eva Postumus de Boer from her Special Issue "Christmas". From the Kitchen Cupboard series - cookbooks packed with recipes around one main protagonist. Ideal for any home cook!
Cashew ricotta
150gram raw cashews
1 tablespoon white miso
juice of 1/2 lemon
1 clove garlic, grated
2-3 tablespoons olive oil
Topping smokey caramelized onions
2-3 tbsp. olive oil
6 red onions in half thin rings
5g fresh thyme leaves finely chopped
1 tsp. balsamic vinegar
25g pecans, coarsely chopped
salt and pepper
Crostinis
3-5 tablespoons olive oil
1 Sliced baguette
Cashew ricotta
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.
Crostinis
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!!!
Stay tuned!
Keep up to date with the latest news, the tastiest recipes and great promotions by signing up for our newsletter.
