Roasted Plum Toasts with Whipped Coconut Yogurt
late summer plums. Sweet roasted plums are tender, juicy, and delicious paired with a tangy whipped coconut yogurt on a slice of crusty bread. Chopped pistachios, mint leaves, and cardamom round out the flavor profile of this easy vegan appetizer.
Ingredients
For the roasted plums:
- 4 ripe but firm red or black plums, pitted and sliced
- 1–3 tbsp sweetener of choice (I used a little maple a syrup and a little brown sugar)
- 1/4 tsp cardamom or 3 crushed cardamom pods
- pinch of salt
- splash of balsamic vinegar, optional
For the whipped coconut yogurt:
- 1 cup coconut yogurt
- 2 tbsp runny tahini
- 2 tsp maple syrup
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp ground cardamom
- pinch of salt
To assemble your toasts:
- 1 baguette or other bread of choice
- mint leaves to garnish
- chopped pistachios to garnish
Instructions
- Preheat oven to 375. In a baking dish lined with parchment paper, toss together your sliced plums, syrup or sugar, cardamom, salt, and optional balsamic vinegar. Cook for 20-30 minutes until the plums are very tender and the juices are bubbly, but be careful not to let the juices burn or the plums become too mushy.
- Meanwhile, in a food processor or with an immersion blender in a large mason jar, whip together the coconut yogurt, tahini, maple syrup, lemon juice, vanilla, cardamom, and salt. Transfer to a small bowl and put in the refrigerator until you’re ready to use.
- Slice and toast your bread.
- When the plums are finished roasting, let them cool for 10 minutes.
- Spread each slice of bread liberally with the whipped coconut yogurt, then place several slices of plum on top, followed by chopped pistachios and mint leaves. Add a touch of flaked salt if desired and serve right away.