Spring Tartines with Cashew & Caper Dill Spread
Whenever I’m not in the mood to cook I’ll toast up some bread and layer on a dip or sauce and tons of veggies. Simple and delicious! A few weeks ago I posted a recipe for Roasted Asparagus and Cashew Ricotta Tartines which are still a household favorite. However, I was inspired by a recipe from the lovely couple (Jeanine and Jack) from The Love & Lemons Cookbook for a cashew and caper dill spread. After whipping up a batch a few days ago we’ve happily been eating spring tartines almost daily. This is also a great dip to have on hand for happy hour with crackers and raw veggies. These tartines are great for lunch or dinner and pair really well with a simple spring salad and glass of white wine. I hope you all enjoy this easy meal as much as we do!
Cheers from Tumbleweed Farm.
Spring Tarttines with Cashew & Caper Dill Spread
Prep Time: 30 minutes Cook Time: 5 minutes Serves: 6
- 1 cup raw unsalted cashews, soaked in warm water for 30 minutes
- 1/2 cup fresh water
- 1 Tablespoon fresh lemon juice
- 1 clove of garlic
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons capers
- 1/2 cup dill, roughly chopped + additional for serving
- salt and pepper to taste
- 1 baguette of good quality bread
- fresh peas (blanched) or frozen peas (thawed) for serving
- pea shoots
- radishes, thinly sliced
- sea salt for serving
- Drain the cashews and rinse them under cold water. Place them in a food processor with the remainder of the ingredients and puree until smooth and creamy, stopping to scrape down the sides as necessary. Season with a touch of salt and pepper. Taste test and adjust seasonings as needed.
- Slice your bread into 1/2 inch thick pieces and toast under the broiler until lightly browned.
- Spread each slice of toasted bread with a healthy smear of the cashew dip and top with peas, radishes, and additional dill.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go