date:May 20, 2014
er, but not too browned. Cool. Spread cashews on a tray and cook for 3 minutes, until lightly golden. Cool.
2. Cut batard into 1cm slices. Arrange in a single layer on oven trays and cook for 7 minutes each side, until crisp. Cool, then store in an airtight container for up to 5 days.
3. Process toasted cashews in a food processor until well chopped. Add pumpkin, sour cream, lemon zest and juice, and cinnamon. Process until smooth. Season. Transfer to small serving dishes. Drizzle with melted