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Cucumber Dill Crostini

Creamy Cucumber and Dill Crostini

  • Author: Kate Kasbee
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 14 1x
  • Category: Appetizers
  • Method: Oven
  • Cuisine: Vegan

Description

These creamy cucumber and dill crostini are loaded with savory flavor. Cucumber lends a nice crunch and fresh herbs take it to the next level.


Ingredients

Scale
  • 1 French baguette
  • 1 Tbsp. olive oil
  • 1 cup raw cashews
  • 1 cucumber, peeled
  • ¼ cup water (plus more as needed)
  • 2 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/3 cup vegan mayo (we love Just Mayo)
  • 2 tsp. Italian seasoning
  • 2 Tbsp. fresh dill, chopped

Instructions

  1. Preheat your oven to 350F. Slice the baguette on the diagonal into 1-inch chunks. Arrange them on a large baking sheet and brush the tops with olive oil. Bake for 5 to 7 minutes, until the bread is just barely golden. Remove from the oven and set aside to cool.
  2. Meanwhile, bring a small saucepan of water to a boil and add the cashews. Boil for 10 minutes; then use a slotted spoon to transfer the cashews to your blender.
  3. While the cashews boil, use a vegetable peeler to create long, thin strips out of the cucumber. Work your way around and stop when you reach the center of the cucumber (you’ll see the seeds). Set the cucumber strips between two paper towels and gently press to remove excess moisture.
  4. Along with the cashews, add the water, lemon juice, salt, vegan mayo, and Italian seasoning to your blender. Blend until completely smooth, scraping down the sides with a rubber spatula as needed. Add another tablespoon of water to keep things moving. Adjust salt and lemon juice to taste (I didn’t add anything).
  5. Spread a generous spoonful of the cashew cheese onto each piece of toasted bread, followed by a strip of cucumber. Sprinkle with fresh dill.

Notes

If you’re not planning to eat right away, cover and refrigerate the vegan cheese and assemble the crostini just before serving.

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