I recently got back from a trip to Paso Robles which included some wine tastings and great food. The food was amazing and definitely inspired me once I got home. At Parrish Family Vineyards we enjoyed some fine wine and some perfect food pairings. One of those dishes I especially enjoyed was the Tomato Cashew Spread prepared by Chef Cecily Parrish.

If you are a fan of hummus, you might love this recipe even more! The creaminess of hummus comes from blended chickpeas and tahini. The creaminess from this recipe comes from the blending of the unroasted cashews and roasted tomatoes.

What made our experience at the vineyard even better was that we had the chance to meet the head of the family, David Parrish, and Chef Cecily Parrish. It is obviously apparent when you are speaking with the family that they enjoy every chance they can to explain what they do at the vineyard that makes it so special. We quickly came to find out that David was giving his banker a guided tour of the facilities which he interrupted in order to speak with us. The banker was just as fascinated with the conversation as we were. Too much fun!

Our Tomato Cashew Spread Recipe

If you are trying to stay away from meat, you will love this recipe. I used heirloom tomatoes which went well with the cashews. The sweetness from the roasted tomatoes and the creaminess of the cashews makes this dish the perfect appetizer! In case you are interested, the platter was made by Purple Door Pottery from which I purchased from Earth Tones Gifts, a shop in Paso Robles.

Please leave some comments and let me know what you think of the dish and the next time to go to Parrish Family Vineyards, tell them we said hello. As always, thanks for Spending Time in My Kitchen!

Tomato Cashew Spread

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time – (Not including the soaking of the cashews)

minutes

Cooking time

minutes

Ingredients

1 Cup 1 Cashews, unroasted and unsalted
8 whole 8 Tomatoes, sliced ( I used heirloom)
Small garlic head
4 4 Sundried tomatoes
1 Tbl 1 Basil, plus some for garnish
1 Tbl 1 Spanish paprika
Salt and pepper, to taste
Balsamic Reduction
2 Cups 2 Balsamic vinegar
2 tsp 2 Honey (Optional)
Toasted Pecans
1 Cup 1 Pecan halves
1 tsp 1 Balsamic vinegar
1 Tbl 1 Ghee, or butter
1/2 tsp 1/2 Kosher salt
1/2 tsp 1/2 Cracked pepper
1 Tbl 1 Brown sugar, packed

Directions

Balsamic Reduction
Add your balsamic vinegar and honey to a small saucepan.
Set saucepan over medium-low heat. Reduce your vinegar from 2 cups to at least 1 cup. You want the reduction to coat the back of your spoon. It will continue to thicken as it cools off. Cook your reduction while you are roasting the tomatoes. It should take 20 to 30 minutes.
Let your reduction cool. Set aside.
Toasted Pecans
Add all the ingredients for the toasted pecans into a bowl and mix well. Place some parchment paper on a small baking sheet. Spread all the ingredients on the baking sheet. Set the oven to 300°. Cook until aromatic and until the pecans obtain a little darker color. (About 10 minutes)
Immediately pull off the heat and place them on a separate tray to cool completely.
Roasted Tomato Spread
Add cashews to a bowl and cover with water. Let cashews soak for a minimum of 3 hours. Best if you let the cashews soak overnight.
Slice your tomatoes and place them on a baking tray. Drizzle the tomatoes with olive oil and salt and pepper.
Slice the top of a small bulb of garlic. Wrap in foil and place on the baking tray. Roast in the oven at 400° until the veggies have some browning. Approximately 20 minutes.
Add roasted tomatoes, basil, and paprika to your blender. Your garlic should be nice and soft. Squeeze the top of the head and add the garlic paste to the blender. Blend until very smooth.
Drain cashews and add to blender. Blend until the spread is smooth. Add salt and pepper to taste.
Pour spread into your favorite serving bowl.
Drizzle some of your balsamic reduction onto your spread. Add thinly sliced basil and toasted pecans to your spread for garnish. Serve your favorite bread or crackers with your spread like naan, focaccia, or pita.
Enjoy!!