The Everything Baguette

We love fall in the PNW!  Fall hiking, changing colors, cool crisp air and cabbage!  It does happen to be our busiest time of year, which is why this simple appetizer is a win.  There is still a huge bounty to be found at local farmers markets, so this can be a great way to showcase and have fun with all that is still local or just chop up whatever you might have on hand.  

Prep Time: 15 - 30 minutes
Makes 3-4 servings 

Ingredients:
Pangea Ferments Curtido Sauerkraut chopped, Garlic Dill Sauerkraut chopped and Kimchi
1 avocado sliced
1/2 red onion thin sliced and pickled in 1/2 apple cider vinegar, 1/2 white
1-2 roasted sweet peppers sliced
1 slicing cucumber
1 cup Cashew Cream Sauce or Farmers Cheese

Cashew Cream Sauce:

• 1 cup raw cashews soaked in water 2-3 hours
• 1/2 cup water
• 1 tablespoon lemon juice
• 3/4 teaspoon apple cider vinegar
• 1 tablespoon of dijon mustard

Recipe

1. Drain cashews and puree all ingredients in blender until smooth.  Add a tad more water if needed.  Makes approx 1 1/2 cups.  It will thicken slightly under refrigeration.
2. Heat oven to 350deg.  Slice baguette and brush with olive oil.  Place on baking sheet and bake for 15min or until lightly toasted.
3. Roast peppers or any other veg you've on hand
4. Evenly spread your cashew cream sauce on toasted slices and top in any order you'd like.
5. Enjoy!