Pistachio Yuca Crostini

Serves 8

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.