Cashew Spread Hors d’oeuvres
Recipe Created by Ruth Paget
This
simple hors d’oeuvres tastes nice with a glass of white Lillet on the rocks or
with a glass of chenin blanc wine.
You
will need a food processor to make this recipe.
Serves
4
Ingredients:
-2
cups peeled and unsalted cashews
-1/2
cup peanut oil + more for creamier spread, if desired
-4
slices white toast
Steps:
1-Place
cashews and peanut oil in the bowl of a food processor.
2-Pulse
the cashews and oil a few times. Scrape
down the nut chunks that are not ground.
If you want a very smooth spread, add more oil.
3-Spread
the cashew spread on the toast and cut into fourths.
Serve
at room temperature.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
