Butternut and Apple Flatbread with Sonoma-Cutrer Wine
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Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
for the cashew cheese:
  • 1 cup raw cashews, soaked 2 hours (or overnight), rinsed and drained
  • ¼ cup filtered water
  • juice from 1 lemon (about 2 tablespoons)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons white miso
  • 2 teaspoons extra virgin olive oil
  • sea salt, to taste
for the flatbreads:
  • 1½ cups cubed (1/2-inch size) butternut squash
  • extra-virgin olive oil, for drizzling
  • sea salt and pepper
  • 3 plain vegan naan flatbreads
  • ¼ cup chopped pecans
  • few pinches of red pepper flakes
  • ½ small apple, very thinly sliced
  • juice of ¼ lemon
  • ¼ cup pomegranate seeds
  • handful of micro green
Instructions
  1. Make the cashew cheese: Add all of the ingredients to a high-speed blender. Process until smooth and creamy. Taste and adjust seasoning if necessary. Refrigerate for at least 1 hour.
  2. Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
  3. On one baking sheet, toss the butternut squash cubes with a drizzle of olive oil and season with salt and pepper. Place on the middle oven rack and bake until tender, about 15-20 minutes. Remove the butternut squash and reduce the oven temperature to 400°F.
  4. Place the naan bread on the second baking sheet and spread each with a layer of the prepared cashew cheese. Divide the butternut squash between the pieces of naan. Top each with a third of the pecans and a small pinch of red pepper flakes. Bake for 7 to 10 minutes, or until the naan is golden brown and crispy.
  5. Place the apple slices and lemon juice in a small bowl and toss to coat. Top the baked flatbreads with the apple slices and sprinkle with the pomegranate seeds and micro greens. Drizzle with a small pour of olive oil, then slice into appetizer size portions.
Notes
Be sure to check the ingredients on your naan. Some contain dairy. If you can't find vegan naan near you, feel free to use pita bread or pre-made pizza crust—whatever makes your life easier!
Recipe by Honest Cooking at http://honestcooking.com/butternut-and-apple-flatbread-with-sonoma-cutrer-wine/