Crostini with cashew cream with truffle and white truffle oil

Ingredients (for 4 servings):

• 8 slices of rustic bread (or baguette)
• 200g natural cashews (soaked for 2 hours)
• 2-3 tablespoons of Lina Sapori e Delizie black truffle sauce
• 1 tablespoon nutritional yeast (for a "cheesy" flavor touch)
• 1 tablespoon lemon juice
• 2-3 tablespoons water (to adjust creaminess)
• a drizzle of Lina Sapori e Delizie white truffle extra virgin olive oil
• black pepper to taste (optional)
• a few fresh thyme leaves (optional)

Preparation:

for the cashew cream

1. blend the soaked cashews with nutritional yeast, lemon juice, and a little water until a smooth and velvety cream is obtained
2. add a pinch of salt and a drizzle of white truffle oil to intensify the flavor
3. toast the bread: heat the bread slices in the oven at 180°C for 5-7 minutes or until crispy
4. spread the cashew cream on the crostini
5. add a teaspoon of black truffle sauce to each slice
6. finish with a drizzle of white truffle oil
7. if desired, sprinkle with black pepper and decorate with a few fresh thyme leaves.

Tips:

• these crostini are a creamy and fragrant vegan appetizer, perfect to serve as finger food for an aperitif that will impress everyone
• pair them with a glass of Franciacorta Brut or a mineral Chardonnay, which balance the truffle with freshness and elegance.

Enjoy!