Grilled Peach Crostini

INGREDIENTS

• Baguette - 1
• Peaches - 2
• Arugula
• Cashew Sour Cream (recipe below)
• Balsamic Reduction (recipe below)
• Maple Syrup 

Cashew Sour Cream

• Cashews, Raw - 1 cup
• Lemon Juice, fresh - 1 1/2 tbsp
• Apple Cider Vinegar - 1 tbsp
• Salt - 1/4 tsp
• Water - 1/2 cup

Balsamic Reduction

• Balsamic Vinegar - 1 cup

INSTRUCTIONS

Cashew Sour Cream

• Soak cashews in water for 3hrs or overnight. To speed up process, you could also boil cashews in water for 5 minutes.  
• Drain cashews and add all ingredients to blender. Blend until smooth.
• Add more water if you prefer a thinner consistency. 
• Refrigerate for at least 1 hour before serving. 

Balsamic Reduction

• Add balsamic vinegar to a small sauce pan and cook on low-medium heat. Cook until reduces and thickens to maple syrup consistency. Remove from heat.
• Balsamic reduction will thicken further as it cools. 

Grilled Peach Crostini

• Slice peaches into 1 inch thick slices 
• Brush peach slices with maple syrup
• Brush grill pan or grill with olive oil
• Grill peaches 2 minutes on each side...or until you get those nifty grill marks
• Slice baguette into 1 inch rounds, brush with olive oil, toast in oven
• Layer arugula, cashew sour cream, grilled peach slice on baguette and drizzle with the balsamic reduction
• Enjoy!