For the snack, or appetizer, I decided to create a vegan bruschetta.
You will need:1 c. heirloom cherry tomatoes (I love the vibrancy of the different colors but you can do all one color if it is all you can find)1 pinch kosher salt1 TBSP extra virgin olive oil2 fresh basil leaves chopped1 container Kite Hill vegan cheese (or another vegan spreadable cheese)1 baguette, thinly sliced and toastedBalsamic glaze
In a small bowl add the rinsed and quartered tomatoes, salt, oil and basil. Toss gently with your hands so that all of the ingredients mix well.
Spread a thin layer of the cheese on 8 slices of the toasted baguette (depending on the size of the baguette it may be a few more than 8.)
Spoon the tomato mixture on top of the baguettes and then drizzle each piece with your balsamic glaze. You can use balsamic vinegar, but this has a sweeter and thicker texture so this is what I prefer. It's is as tasty as it is beautiful!
For a delicious spring salad, I decided to try my hand at a fruity dressing, and this strawberry vinaigrette was a perfect solution.You will need:9 strawberries, washed and stems removed1/8 c. grapeseed oil1/8 c. white balsamic vinegar3 leaves fresh basil, choppedPinch of salt
Combine all ingredients in a Nutribullet or other high powered blender until smooth and serve. It makes many servings so you can refrigerate for up to a week to enjoy more than once!
