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Slow Roasted Cherry Tomatoes and Triscuit with Dill-Cashew Cream by Jesse Bluma



Slow Roasted Cherry Tomatoes and Triscuit with Dill-Cashew Cream





Cherry Tomatoes and Triscuit Recipe

Triscuit topped with a dill-cashew cream adds a fresh, nutty and citrus flavor to the roasted cherry tomatoes. These snacks have layers of flavor to enjoy.


For the Dill-Cashew Cream (make a day ahead)

1 cup raw, unsalted cashews
1/4 cup organic olive oil
1/4 cup warm water
1/2 teaspoon sea salt
lemon
3 Tablespoons scissor snipped fresh dill
1 teaspoon organic yellow mustard
3 garlic cloves, peeled and minced
2 Tablespoons cold water

Place the cashews in a food processor and pulse, while streaming in the olive oil.
Pulse the cashew-olive oil mixture until smooth, approximately 1 minute.
Place the 1/2 teaspoon salt in 1/4 cup warm water, stir until the salt is dissolved.
Pour the salt-water into the food processor, then pulse to combine.
Pulse in the remaining ingredients:  zest of lemon, lemon juice, dill, mustard, garlic, and cold water.  Refrigerate for 24 hours to thicken.





For the Slow Roasted Cherry Tomatoes

1 pint organically grown heirloom medley cherry tomatoes
1/2 cup organic extra-virgin olive oil
3 cloves garlic, peeled and pressed
1 Tablespoon white vinegar
1 Tablespoon light brown sugar
1 teaspoon sea salt
Mix ingredients.
Then roast for 1 hour at 325 degrees Fahrenheit (or 163 degrees Celsius) on a non-reactive pan.


Additional Ingredients for Garnishing

- Grated panela, a soft and creamy Mexican cheese
- A snip of fresh basil.








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