Easy Vegan Bruschetta

Bruschetta is a classic Italian appetizer and I love to serve it alongside any Italian meal or even with salad as a light mid-day meal. It takes very little effort and time if you use store-bought bruschetta sauce, and it's full of flavour.

I have used Zengarry's Sun-dried Tomato & Basil cashew cheese for this version, but it works equally well with several Zengarry cheeses including the Garlic & Fine Herbs and our Creamy Swiss flavours.

Ingredients:

1 fresh baguette, sliced

1 package of Fauxmagerie Zengarry Sun-dried Tomato & Basil cheese

1 package of your favourite Bruschetta sauce

1 garlic clove

Olive oil

Fresh basil

Freshly ground pepper

Instructions:

1. Preheat the oven to 400 degrees F.

2. Brush baguette slices with olive oil on both sides and place them on a baking sheet.

3. Bake baguette slices for about 5 minutes on each side until they are crispy and lightly browned.

4. Remove baguette from the oven and let it cool for a few minutes until you can comfortably handle them.

5. Rub each piece of baguette with the garlic clove.

6. Spread a generous layer of Fauxmagerie Zengarry Sun-dried Tomato & Basil cheese on each slice of baguette.

7. Top the cheese with a spoonful of Bruschetta sauce.

8. Garnish each slice of Bruschetta with chopped fresh basil, freshly ground pepper and a drizzle of olive oil.

9. Serve warm.