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cashew cheese bruschetta with pear-thyme “compote”

cashew cheese bruschetta with pear-thyme “compote”

  • Yield: 12 bruschetta 1x


  • 4 ounces soft cashew cheese or soft goat cheese, at room temperature
  • ¼ cup plain plant-based Greek-style yogurt or low-fat Greek yogurt
  • 1/8 teaspoon sea salt
  • 12 slices bakery-style Italian bread (baguette), toasted or grilled*
  • 1 recipe pear-thyme “compote” (see below)
  • ¼ cup chopped pan-toasted walnuts or roasted pistachios
  • 3 tablespoons fresh pomegranate arils (seeds)
  • 1 tablespoon coconut nectar or honey
  • ½ teaspoon sea salt flakes


  1. In a small bowl, stir together the cashew cheese, yogurt, and salt. (Hint: Add more yogurt if you prefer a looser topping.)
  2. Top the toast slices with the cashew cheese mixture; arrange on a platter.
  3. Arrange the pear “compote” on the toasts, ideally one pear slice each.
  4. Sprinkle with the nuts, pomegranate arils, coconut nectar, and sea salt flakes, and serve.


Per serving: 160 calories, 6g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 440mg sodium, 24g total carbohydrate, 2g dietary fiber, 9g total sugars includes 2g added sugars, 5g protein

*For extra wholesomeness, choose whole grain, fruit-nut, or seeded baguette or batard. For extra richness, brush bread slices with extra-virgin olive oil before oven-toasting or grilling.

PEAR-THYME “COMPOTE”: 2 teaspoons coconut nectar or honey + 1 teaspoon apple cider vinegar + 1/8 teaspoon sea salt + 1/8 teaspoon freshly ground black pepper + 1 (15-ounce) can sliced pears in pear juice from concentrate, well-drained + 1½ teaspoons fresh thyme leaves

In a medium bowl, stir together the coconut nectar, vinegar, salt, and pepper. Add the sliced pears and thyme; stir to combine. Ideally, let stand for at least 10 minutes, stirring occasionally. Drain before topping toasts.


  • Serving Size: 1 bruschetta