I am officially addicted to this gluten free, grain free, dairy free Cashew Bread from Elana’s Pantry. If you follow me on Instagram (you definitely should be, right?!?), you’ve probably already noticed that I eat this cashew bread all the time and use it for everything from French toast and grilled cheese to a fresh and crunchy panzanella salad. So I thought it would be fun to try using this wonderful gluten free bread to make a crostini and see if the bread would stay crunchy, like crostini bread should be. I am happy to say that as long as you toast the bread, it will keep it’s texture and you can top it with whatever inspires you. Since my summer garden is what has been inspiring me lately, I decided to top my toasted gluten free cashew bread with the beautiful fresh tomatoes and basil that are growing like weeds!
If you’ve never roasted tomatoes with honey before, you MUST give it a try! I also drizzled my fresh tomatoes with olive oil and sprinkled with salt and pepper so they wouldn’t be too sweet.
Assembly time!!! I spread the sweet and savory ricotta mixture on the toasted gluten free bread, topped with a few honey roasted tomatoes, drizzle with more honey and sprinkled with lemon zest and fresh chopped basil.
You can serve these crostini with or without the tomatoes…they taste amazing now matter how you assemble them. And hey, go a little crazy and add some apricot jam or fresh mint. Whatever floats your boat.