The short answer
Inspired by a vegan restaurant in Lisbon, this toast is an easy starter, snack, or appetizer. The bread is toasted, spread with cashew cream, and topped with sun-dried tomatoes, capers, and rosemary oil. I loved it, but found the balance a bit off, so I created my own version.
Before you keep reading...
Want to learn to cook delicious plant-based food?
Let me present you Foodful Tofu!
Learn the cooking techniques to cook delicious Tofu
Practice with 8 recipes explained in step-by-step videos
BONUS: Get an e-book containing all the recipes and how to tweak them to your taste
From your home, at your rhythm, accessible anywhere, anytime.
We won't spam you. Unsubscribe at any time.
To make any good toast, there are 3 key elements. The bread, the spread, and the toppings.
The Toasted Bread
How can you build a house without a strong foundation? The same goes for toast. You need good, fresh bread! Whether it's light or dark doesn't matter, but make sure it's fresh. I like to use seeded bread.
Toast it, and you’re off to a good start.
The Cashew Cream Spread
If you’ve never made cashew cream, it’s incredibly easy and versatile. For this recipe, I add apple cider and balsamic vinegar to brighten it up and balance the richness of the cashews
The Toppings
Here’s where the magic happens. The ingredients I use are:
- Capers: I chop them to keep the flavor subtle so they don’t overpower the dish.
- Sun-dried tomatoes: The main flavor of the dish.
- Rosemary leaves and oil: A few rosemary leaves add freshness, but the real secret is the rosemary oil. Just a few drops will make your guests nod in satisfaction.
- Black pepper: It adds a bit of pop to the other flavors.
The Recipe
Rosemary & Sun-Dried Tomato Toasts
With cashew cream and rosemary oil already ready, it takes 5 minutes to assemble this great toast. You can use it a starter, a snack or an appetizer. It's a great fast recipe to know!
Prep time
10
mins
Cooking Time
0
mins
Servings
2
people
Ingredients
- Fresh bread
- A handful of Cashew Cream
- 1 tbsp of apple cider vinegar
- A few Sun-dried Tomatoes
- 1 tbsp Capers
- Rosemary oil
- Black pepper (or red pepper, even better!)
Instructions
- First prepare the cashew cream. Boil cashews for 10 minutes, strain and blend. Add water to get a creamy texture. Add salt and apple cider vinegar
- Toast the bread to have a good crunchiness.
- Spread the cashew cream on it.
- Then add a layer of finely chopped capers.
- Then add a layer of sun-dried tomatoes.
- Use a few rosemary leave and add it on top.
- With the tip of a knife, drop a few rosemary oil on top.
- Grind blackpepper on top.
