I’m always looking for easy, impressive looking appetizers to make. Between the beautiful weather we’re about to have, football watching parties, and the fast approaching holidays, I’m going to need some great ideas! I found this one on Vegan Yum Yum’s site, which, if you haven’t been, has absolutely gorgeous photos and lots of great recipes. I changed a few things and added coconut oil (of course!) and it came out SO good. I ate half of it for dinner, with some sweet potato wedges on the side. Will definitely be making this for my next shindig!
Asparagus Tart with White Bean Pesto
Serves 8 as an appetizer
1 15 oz Can Navy Beans, drained and rinsed
1/2 tsp Salt
1/4 Heaping Cup Raw Cashews
1 tsp Dijon Mustard
2 Tbsp jarred pesto (store bought is fine)
2 tsp Fresh Lemon Juice
2 Tbsp water
1 lb Fresh Asparagus, husks trimmed
1 Puff Pastry Sheet
Salt, Pepper, melted Kelapo coconut oil
Fresh basil, for garnish.
Defrost the puff pastry about 40 min, until it is soft and workable. Unroll and lay on a sheet of parchment paper laid on a cookie sheet.
In a food processor, blend beans, salt, cashews, mustard, pesto, lemon juice, and water. Pulse until it becomes very smooth, like a paste. Spread paste on the pastry sheet, leaving about 1” on all sides. Arrange asparagus on top of the paste. Sprinkle asparagus with salt and pepper and lightly brush with melted coconut oil. Bake in a 400 degree oven for 25-30 min, until just browned.
Cut into small pieces and garnish with fresh basil, if desired. Yummy hot or at room temperature.