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Butternut-Sage Crostini with Herbed Cashew Cheese

Yields1 ServingCook Time30 mins

This elegant fall appetizer has several steps, but most can be made well in advance to save time. To simplify further without sacrificing flavor

Tofu-Cashew Ricotta
 1 cup raw, unsalted cashews, soaked for 4 to 8 hours, rinsed and drained
 4 tablespoons fresh lemon juice
 2 tablespoons mellow white miso
 2 tablespoons non-dairy milk
 ½ pound extra-firm tofu
 ½ teaspoon dried Italian seasoning
Squash
 One butternut squash, peeled, seeded, and cut into ½-inch pieces
 2 tablespoons olive oil
 1 tablespoon maple syrup
 Salt and pepper to taste
For Assembly
 baguette, gluten-free if desired, sliced into ½-inch-thick slices and toasted
 Olive oil for brushing
 16 Fried Sage Leaves click here to learn how to make these
1

In the bowl of a food processor, combine the cashews, lemon juice, and miso. Process until mostly smooth, adding in non-dairy milk as needed to keep the mixture moving. Add the tofu and dried Italian seasoning, and pulse a few times, until mostly blended but not completely smooth – a bit of texture is desirable. Set aside until needed, or refrigerate if making in advance.

Preheat the oven to 425°F, and line a baking sheet with parchment. Toss together the butternut squash cubes, olive oil, and maple syrup in a large bowl, then spread evenly on the baking sheet. Sprinkle generously with salt and pepper, then transfer to the oven and bake for 25 to 30 minutes, until the squash is tender and starting to caramelize. Allow to cool at room temperature until needed, or refrigerate if making in advance. (If making ahead, allow to come to room temperature before assembling crostini.)

To serve, spread a generous tablespoon of the cashew-tofu ricotta on a baguette slice, top with a few cubes of butternut squash, and arrange a sage leaf on top. Serve immediately.