Pecan Pie Crostinis
Servings: 1 /2 cup pecan pie spread
Ingredients
Pecan Pie Spread (makes 1/2 cup)
- 1/4 cup + 1 tablespoon roasted creamy pecan butter My recipe here pecan butter
- 2 tablespoons pure maple syrup
- 1/2-1 tablespoon water if needed for consistency
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch salt
Other ingredients
- Bread
- Pecans
- Optional: coconut cream and cherries
Note
- Alternatively you could use almond butter in place of pecan butter. It will be less pecan pie-ish, but still delicious. Just make sure it is a creamy/roasted version for the best flavor.
Instructions
- 1. Add the pecan butter (or almond butter), syrup, water and vanilla extract to a small bowl and stir really well. Add any more water to reach desired consistency. I added about a tablespoon. Next, add the cinnamon and salt and stir again.
- 2. Cut the bread into rounds with a cookie cutter and place on a baking sheet or small pan, if using a toaster oven. I used my mini toaster oven and just toasted them until they were golden. If you use the oven, just toaste them at 400 degrees until golden.
- 3. Spread desired amount of pecan pie spread on each toast while warm. Top with chopped pecans, coconut cream and a cherry on top, for presentation and ultimate heaven, if desired! Keep pecan pie spread stored in the fridge and allow to come to room temperature at the next use.
Notes
*Vegan, gluten-free, oil-free