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Membership Coordinator Stevie Walsh wants to share her favorite vegan bruschetta recipe with you. This tasty snack is a perfect summer treat, and an easy appetizer to prepare for large groups of people. Enjoy!
Vegan Bruschetta (makes around 16)
Ingredients:
French Baguette
Miyoko’s Creamery Organic Double Cream Garlic Herb Non Dairy Nut Cheese
Vegan mozzarella or feta cheese (My favorites are Violife Feta Cheese OR Follow Your Heart Mozzarella slices)
Sliced tomatoes (I recommend NatureSweet cherry tomatoes on the vine “D’Vines”)
Fresh Basil
Balsamic Reduction (Alessi is a great brand)
Salt
Italian Seasoning
Directions:
Slice baguette into ½ in slices and toast just until lightly colored
Spread Miyoko’s nut cheese on
Top with a slice of mozzarella cheese, basil and tomato
Lightly salt and season with Italian seasoning
Finish with a swizzle of balsamic reduction
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