Vegan Cheesy Mustard Bites
Little morsels of cheesy mustardy heaven. This vegan appetizer is the
perfect finger food.
Yield: 2 dozen
1 baguette, sliced on the diagonal into 24 pieces
1 large tomato, seeds removed, coarsely chopped
1/2 cup nutritional yeast
2 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 Tablespoon extra-virgin olive oil
1 teaspoon Bragg's Liquid Aminos (or Tamari)
2 teaspoons Dijon mustard
1. Preheat oven to 350F. Brush bread with a little extra-virgin olive
oil and lightly toast in oven, about 10 minutes.
2. In the meantime, whisk the nutritional yeast, flour, and salt in a
small saucepan. Add the water, oil and Braggs, and stir over medium heat
until sauce starts to thicken. Stir in mustard and simmer on low heat
until warmed throughout.
3. When the bread is toasted, spoon sauce onto each slice. Sprinkle
with chopped tomatoes, salt and pepper. Arrange slices on a baking sheet
and broil for a few minutes until the sauce is warmed and has a few
brown spots and the tomatoes are slightly roasted.
Your question and comments are welcome