Dairy-Free Pesto Crostini with Roasted Tomatoes

Ingredients

• 1 loaf Baguette
• 1 pint Cherry tomatoes
• 4 tbsp Olive oil
• 2 cups Fresh basil
• 2 cloves Garlic
• 1 tbsp Lemon juice
• 1/4 cup Nutritional yeast
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 pint of cherry tomatoes in half. In a medium bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the seasoned tomatoes in a single layer on a baking sheet and roast for 20 minutes, or until they are slightly softened and their skins begin to wrinkle.
2. 2While the tomatoes are roasting, prepare the pesto. In a food processor, combine the 2 cups of fresh basil, 2 cloves of garlic, 1 tablespoon of lemon juice, 1/4 cup of nutritional yeast, and the remaining 2 tablespoons of olive oil. Blend until the mixture is smooth and well combined.
3. 3Slice the 1 loaf of baguette into 1.27 cm thick rounds. Arrange these baguette slices in a single layer on a separate baking sheet. Toast in the preheated oven at about 205°C (200°C) for 5-7 minutes, or until the slices are golden brown and crisp.
4. 4Spread a generous amount of the prepared dairy-free pesto onto each toasted baguette slice. Top each pesto-covered crostini with some of the roasted 1 pint of cherry tomatoes.
5. 5Serve the Dairy-Free Pesto Crostini with Roasted Tomatoes immediately.

Substitutions

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