Garlic crostini with plant-based cream cheese, pesto and diced tomatoes

This dairy-free appetizer is 100 percent plant-based, and made with our delicious vegan Double Creme cashew cheese. The brie-style vegan cheese pairs wonderfully with a plant-based pesto and spicy diced tomatoes. We put it on a base of homemade garlic crostini that are deceptively easy to make!

Ingredients

• 1 large baguette, sliced into 1/2 inch slices

• ¼ cup olive oil or spray oil to make crostini

• 2 cloves fresh garlic, finely minced

• 1/2 package of Fauxmagerie Zengarry Double Creme fauxmage

• 1/2 cup dairy-free pesto (our recipe is available here if you don’t have access to a store-bought one)

• 2 cans Rotel brand diced tomatoes, well drained

• 2 tablespoons fresh parsley

Instructions

1. Preheat oven to 375 degrees. Mix the olive oil and garlic, then brush it on to each slice of bread. If using spray oil, spray each slice and then lightly top with minced garlic.

2. Bake in the oven for 8 minutes until bread is toasted.

3. Remove from oven and spread with Fauxmagerie Zengarry Double Creme fauxmage, then add about a teaspoon of pesto.

4. Mix together tomatoes and parsley and spoon onto toasts.

5. Serve and enjoy!