Rainbow Crostini

Great as a party appetizer! These rainbow crostini are easy, delicious, and look really special. Anything goes with these guys. Once you have your basic vegetables prepared, your imagination can run wild to created some awesome flavor combos.

The base of each one is a toasted slice of baguette and lemon cashew cheese.

Ingredients

2 cups unsalted cashews
2 tablespoons fresh lemon juice
1/4 cup non dairy milk
1/2 teaspoon salt
1 vegan baguette

Soak the cashews in water over night (If in a time crunch, anything over 3 hours will be okay). Remove from water. Blend with lemon juice, half of the non-dairy milk and salt. Blend until smooth and creamy, adding more non dairy milk if necessary.

Refrigerate until ready to use.

For the baguette, preheat the oven to 35o degrees F. Thinly slice the baguette into 1/4 to 1/2 inch ovals. Brush lightly with olive oil. Bake 10 to 12 minutes till golden brown.

Now for the fun part!

1 to 3 tomatoes
1 red sweet potato
1 small yellow squash
 1 medium japanese eggplant
2 tablespoons olive oil
1 teaspoon thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 avocado
1 tablespoon chopped basil
1/2 cup blueberries
1/2 cup radicchio or purple cabbage 
1 watermelon radish, peeled and thinly sliced
(any other garnishes you would like, black sesame seeds, lemon zest, balsamic vinegar etc.)


Preheat oven to 450 degrees F.

Slice the tomatos, sweet potato, squash, and eggplant into desired shapes. Try to keep them roughly close in shape. Toss each group individually in a little bit of the olive oil, salt, pepper, and thyme leaves.  Pour  each vegetable onto one parchment lined baking sheet in a single layer. Bake anywhere from 25 to 30 minutes. Check often, if you see one vegetable is looking done, you can take it out and keep roasting the rest.

To assemble, top each crostini with a bit of cashew cheese and toppings of your choice. This is what I did!

For the red, top with roasted tomatoes.

For the orange, top with roasted sweet potato and black sesame seeds.

For the yellow, top with roasted yellow squash and lemon zest.

For the green, top with avocado and basil.

For the blue, top with blueberries, balsamic vinegar, and black sea salt.

For the indigo, top with roasted eggplant, thinly sliced radicchio, olive oil, salt and pepper.

For the violet, top with sliced watermelon radish.