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Roasted Pear Crostini With Cashew Cream

Roasted Pear Crostini With Cashew Cream

A perfect plant-based appetizer for your next special gathering—easy to prepare with an elegant look and a simple, sophisticated flavor.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
Print Recipe


Roasted Pears

  • 3 tbsp balsamic vinegar
  • 3 tbsp water
  • 1 tbsp maple syrup
  • 2 ripe pears, sliced
  • Cinnamon, ground (optional)

Basic Thick Cashew Cream**

  • 1 cup cashews, soaked 3-4 hours
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp miso paste
  • 1 tsp garlic, fresh, minced
  • 1/4 tsp guar gum


  • 1 baguette bread, whole wheat, sliced


Roasted Pears

  1. Preheat oven to 400°F.
  2. Whisk together balsamic, water, and maple syrup in small bowl. Add sliced pears and toss to coat.
  3. Place pears on a baking sheet and bake 15-20 minutes, tossing about halfway through and watching near the end to make sure they do not burn.
  4. Remove from oven and sprinkle with cinnamon if desired.

Basic Thick Cashew Cream

  1. Drain cashews, add to a blender with nutritional yeast, miso paste, and minced garlic. Blend until smooth.
  2. Add guar gum and blend on low for 30 seconds then high for 60 seconds.


  1. When pears are removed from oven, place baguette slices on baking sheet and toast for 3 minutes.
  2. Top toasted baguette slices with a smear of Basic Thick Cashew Cream then 1-2 roasted pear slices. Serve.

Notes: Pears, including Asian pears, are a good option in the winter, while in the summer you can substitute for peaches. Basic Thick Cashew Cream recipe makes 1 3/4 cup. Unused cream can be refrigerated up to 3 days or frozen up to 2 months.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.