Bruscetta with oyster mushroom and truffle cheese

Appetizer

Easy

15 min

1 block Max&Bien garlic seasoning

1 block of Max&Bien truffle

5 filo pastry-pumpkin muffins

100 g blackberries, mashed

50 g scrocchi

raw vegetables, of your choice (such as radish, celery, mini cucumbers and rainbow carrots)

50 g almond

1 tbsp agave syrup

1/4 tsp gingerbread spices

150 g cashew nuts, unroasted

1/2 tbsp nutritional yeast

1/4 lemon, the juice

1/2 tsp salt

3 onions, cut into half rings

1 tbsp agave syrup

Make the cashew cream cheese. Soak the cashews in boiling water. Let stand for at least 2-3 hours. Bleng the cashews with lemon juice, salt and nutritional yeast. If necessary, add some water to get it smooth.
Heat a pan at medium temperature with oil. Fry the onions with a pinch of salt and the agave syrup. Reduce the temperature to low and let the onions fry for 30 minutes until they are nicely browned and caramelized. Mix 3/4 of the onions with the cashew nut cream cheese, and decorate the tray with the last part of onions.
Preheat the oven to 180 degrees. Mix the almond with the agave syrup and gingerbread spices. Bake for 8-10 minutes until the almonds have become crispy and sticky.
Build up the snack board! Prepare the caramelized onion dip, mashed blackberries and spiced almond in containers. Place the Max&Bien cheeses on the shelf. Fill the board with the crudités, scrocchi and phyllo pumpkin muffins. Serve with tasty drinks and enjoy!

Tip! Don’t have time to make vegan cream cheese? Mix the caramelized onions with store-bought vegan cream cheese.

Appetizers

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