BROILED TOMATO CHEESE TRISCUITS
Hot cheese melting over fresh Roma tomato with the essence of herb permeating your senses making it feel like you’re eating a bite-size crispy mini pizza will delight your guests! Even when these morsels are no longer hot, your enjoyment won’t diminish! Don’t forget the napkins!
Makes 36 canapes
3 c. Daiya Dairy Free Mozzarella Style Shreds, at room temperature
6 T. Grapeseed Vegenaise
1-1/2 t. garlic powder
1-1/2 t. smoked paprika
1 box Fire Roasted Tomato And Olive Oil Triscuit Crackers
Amore brand Herb Paste
fresh Roma tomatoes, sliced, 1/4 inch thick
fresh grind black pepper
In mixing bowl combine, vegan cheese shreds, veg mayo, garlic and smoked paprika. Stir well, to disperse ingredients evenly, making sure to coat every cheese piece with mayo and smoked paprika. Set aside.
Slice your tomatoes.
Turn the broiler on.
On each Triscuit cracker, place 1 small dab of herb paste, about the size of a pea.
Place a slice of tomato over the paste, pressing to make it stick.
Mound cheese spread on top of each tomato slice – about 2 Tablespoons. Sprinkle with fresh grind black pepper.
Place on baking sheet under the broiler and broil 1-2 minutes – no longer, otherwise the crackers will burn. Transfer to platter and serve.
Notes: The size of a Roma tomato fits the size of the crackers perfectly, so it’s best to use those.
The cheese melts quickly, so don’t leave the canapes unattended.
Smoked paprika is a must here.
CHEF DAVIES-TIGHT™ 