A creamy tostini served w/ herb summer salad
serving size: 2 people | prep time: 20 mins | cook time: 15 mins
• 1 baguette, thinly sliced
• 1 Package Barn Cat "Cheese"
• 2 Nectarines, cored & Halved
• small Bunch basil, chopped
• Spring Mix, enough for 2
• Handful cilantro, chopped
• Olive oil & Vinegar
• Flaky Salt & Pepper, to Taste
Preheat and oil a cast iron pan or grill. Brush 2 tbsp olive oil evenly over bread slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
Brush nectarine halves lightly with oil. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool.
Spread a thin layer of creamy vegan cheese over each slice of bread and top with a dollop of the grilled nectarine mixture. Season with salt and pepper and garnish with basil.
Toss spring mix in bowl with chopped cilantro, drizzle of olive oil and dash of vinegar. Enjoy!