Pistachio Yuca Crostini
Ingredients
- 1 whole-grain multi-seeds baguette
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 package Yuca (Cassava) Steak Cut
- 2 cups water
- Pinch of salt
- 2 tablespoons Unsalted Margarine
- 1/2 cup coconut milk
- 1/2 cup raw pistachios, shelled
- 1 cube Crushed Garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Directions
Pre-heat oven to 400 degrees F. Add the tomatoes to a small baking dish. Season with oil, salt and pepper and roast for about 20 minutes. Meanwhile, bring Yuca to a boil with a pinch of salt. The water level does not need to cover the Yuca completely. Boil until fork-tender. Remove from the stovetop and drain excess liquid. Place Yuca in a small bowl and mash. Add Margarine and coconut milk to Yuca and continue to mash until smooth. Place pistachios in food processor and blend until they reach a grainy consistency. Add Garlic Cube, oil, salt and pepper, then process for another minute until it becomes paste-like. Assemble your Crostini: Thinly slice the baguette. Add a layer of Yuca, a layer of pistachio paste and top with 2 roasted tomatoes. Serve cold.