Pistachio and Yucca Crostini

This Pistachio and Yucca Crostini with fresh roasted tomatoes is made entirely from plant-based ingredients. A fabulous vegan choice to serve as an appetizer or snack. A perfect recipe for the Holidays!

1 organic whole grain multi seeds baguette

Pistachio Paste:
½ cup raw pistachios, shelled
1 garlic clove
¼ cup olive oil
salt and pepper, to taste

Roasted Tomato:
2 cups cherry tomatoes
¼ cup olive oil
fresh rosemary
salt and pepper, to taste

Yucca:
½ yucca root, about 3 cups
2 cups water
pinch of salt
2 tbsp vegan butter
½ cup coconut milk

View the full recipe at Garden in the Kitchen →