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Cashew chestnut canapé with figs and berries 🎄
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Cashew nuts200 g
- Figs15 unit(s)
- Thin baguette bread5 unit(s)
- Blueberries200 g
- Olive oil100 ml
- Balsamic oil200 ml
- Demerara sugar1 tablespoon
- Black pepper1 teaspoon
- Salt1 teaspoon
- Sicilian lemon1 unit(s)
- Boil a medium pot of water and soak the cashew nuts in the hot water.
- Clean the fruits and cut the figs in 4
- Pre heat the oven to 200°
- Cut the bread into nice slices to make toast for canapés
- Brush olive oil over the toast, salt and season with a little black pepper
- Bake for 10 minutes and turn the toasts
- Remove when they are golden and set aside
- Drain the water from the cashew nuts
- Take the chestnuts to the blender with the juice of one lemon, salt, black pepper, 20ml of olive oil and 50ml of hot water
- Beat well, turn off the blender, pass the spatula on the sides to beat all the chestnuts
- The idea of the paste is to get a dense and homogeneous cream so just add more water if necessary and little by little
- In a small pan reduce the balsamic oil with the demerara sugar for 30min
- In the meantime, assemble the canapés with the pastinha followed by the fresh figs and blueberries
- Finish with a drizzle of balsamic reduction on all
- This is a recipe to be put together when serving to enjoy the good textures of everything!
- If possible, decorate with edible flowers, give it a whole Christmas touch! 🇧🇷
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