Ingredients
Units
Scale
Herb Cashew Cheese:
- 1 cup soaked cashew
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 cup chopped parsley or 1 teaspoon dried
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried basil
- 1/4 cup fresh rosemary or 1/2 tsp dried
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Sea Salt + ground black pepper as needed
Pickled Blueberries:
- 2 cups fresh blueberries
- 2 whole cloves
- 1 cinnamon stick
- 3/4 cup red wine vinegar
- 2 tbsp sugar
Other:
- French Bread
Instructions
- Herb Cashew Cheese: Soak cashews overnight or in boiling water for 10 minutes. Drain, and place in a food processor with the remaining ingredients. Blend until smooth.
- Pickled blueberries: Place the cinnamon sticks, cloves, along with the vinegar in a medium sized pan.
- Bring to a simmer over medium heat; cook for 5 minutes.
- Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, allow to cool in the pan.
- Remove the cinnamon stick and cloves.
- Now drain the liquid with and place it back into the pan. If you’d like an easier removal you can use a cheese cloth to hold the cinnamon/cloves and then remove at the end.
- Set on med/high heat. Stir in the white sugar; bring to a boil. Boil until thickened, about 4 minutes.
- Now pour the thickened sauce in the jar with the blueberries.
- To make this appetizer, toast sliced French Bread in the oven with a lil olive oil, spread on the Herb Cheese and top with the pickled blueberries. Garnish with sliced basil.
Nutrition
- Serving Size: 1