CASHEW CHEESE & ANCHOVY TARTS

 

Appetizers are often my favorite, though time consuming, aspects of a meal. And truth be known, I would almost prefer a table of interesting appetizers than a full meal.  Pick and choose as you like, or eat lots of one thing and less of something else. A yummy way to eat!

 These Cashew Cheese & Anchovy Tarts are fast and easy to assemble. 

 

Ingredients for tarts

–        Mini Tart shells – found in the freezer section

–        Olive oil – for brushing on tart shells

–        Anchovies – One per tart, as many as you plan to prepare

–        Micro greens for garnish – or any leaf of your choice

Ingredients for Cashew Cheese

Yields 2 cups of cheese paste

–        2 cups raw cashew, soaked in water for 1 hour and drained

–        1 tablespoon white balsamic vinegar

–        ¼ teaspoon white pepper

–        1 teaspoon salt

–        2 tablespoons lemon juice

–        2 cloves of garlic, crushed

–        1 tablespoon Nutritional Yeast

–        1 teaspoon fenugreek powder

–        ¼ cup water

Instructions

Place all the cashew cheese ingredients in a blender and puree into a paste. Chill.

Tart assembly

Place tart shells on a baking sheet (preferably with parchment paper under). Brush a little olive oil on tart shells. Bake in a 350 oven for about 5 minutes, just to turn golden. But watch them because they can go from golden to burnt quickly. Let the tarts shells cool 5 minutes.

Place a dollop of cheese in each tart shell. Stand the anchovy into the cheese, tail up, (trimming some of the head end if necessary to adjust their height). Garnish with a micro-green leaf.

Beautiful. Delicious. Whimsical!

CashewCheeseTart2