This crostini celebrates the rich harvest we know in The Netherlands: grains, fruits, nuts and spices. Together, they form a true taste sensation in this fancy snack. Delicious with a glass of good quality cider or apple juice.


Ingredients for approx. 12 pieces


Cashew cheese
70 g cashew paste
35 ml bread drink or freshly squeezed lemon juice
1/3 tsp fine salt
1.5 tsp yeast flakes


1 rustic baguette weighing 250 g
1 clove of garlic, peeled
1 tbsp good quality olive oil


1 apple, core removed
20 g walnuts, peeled
1 spring onion, just the hollow green stem (i.e. the tops) or some chives
edible flowers, e.g. picked apart purple chive buds, oriental cherry or small purple violets
1 tbsp Floral Nectar


oven with grill function
grill or baking tray
stainless steel bowl
sharp bread knife


For the cashew cheese, mix all ingredients in a stainless steel bowl with a whisk to a nice smooth spread. Cover until use.


Heat the oven on the grill setting. Cut the baguette into very oblique thin slices (about 12). Spread the slices on a baking tray or oven rack. Cut a slice of the garlic and lightly rub the bread slices with it. Brush the bread slices with olive oil. Put them under the grill while you stay with them, they only need a few minutes (2-5 minutes). Remove from the oven as soon as they look lightly toasted, and golden.


Cut the apple into very fine cubes, of around 0.5-0.7 mm. The skin can stay on if it is nice and crunchy. Break the walnuts into small pieces.


Cut the green stalks of the spring onion into fine rings. You can also use a bunch of chives if you happen to have some in your vegetable garden. Use only the hollow part of the spring onion stems, otherwise the onion flavour will be too overpowering.


Spread the crostinis with the cashew cheese spread (about 1 generous tsp per roll). Divide the apple and walnuts on top. Top with 5 rings of spring onion. Drizzle about ¼ tsp of floral nectar over each crostini and garnish with edible flowers if desired.