Makes about 12 small canapes & 1 ½ cups spread
1½ cups dry-roasted, unsalted, shelled pistachios
Pinch of sea salt
3 tablespoons agave nectar or pure maple syrup
¾ cup nondairy milk, or as needed
6 slices whole-grain sandwich bread, crusts removed
12 fresh strawberries, hulled and sliced
To make the spread: Place the pistachios, salt, and agave in a blender, or use a handheld blender, or even better, a high-speed blender. Begin to blend and pour in just enough milk to obtain a spreadable but not too liquid consistency. You can make it as smooth as you want or leave it a little chunkier. Store in an airtight container in the fridge for up to a week.
To assemble the Canapés: Using 2-inch, fun-shaped cookie cutters (hearts, stars, animals), stamp shapes out of the slices of bread. (Waste not, want not: use the remnants of those slices to make bread crumbs!) Apply enough pistachio spread to generously cover the whole surface of the bread. Top each with a sliced strawberry, and serve.