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Grilled Bread with Tomatoes and Cashew Ricotta

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A simple dinner, appetizer, breakfast, or any-time meal! Naturally gluten free and vegan, and comes together in about 15 minutes!

Ingredients

  • 1 batch Easy Vegan Cashew Ricotta
  • 4-6 1-inch slices of your favorite bread*
  • olive oil
  • salt + pepper
  • 1-2 large tomatoes, sliced thin
  • For topping: olive oil, granulated garlic, dried oregano, red pepper flakes, fresh basil

Instructions

  1. Make up your cashew ricotta. You can do this a day in advance if you want!
  2. Heat up a grill pan over medium heat. Brush your bread slices with olive oil and season both sides with salt and pepper. Grill until both sides are toasted to your liking.
  3. Spread a nice and thick layer of your cashew ricotta onto your grilled bread, followed by a few slices of tomato. Season the tomato with salt + pepper, and then top with additional olive oil and seasoning if desired (highly recommended!). Serve immediately.

Notes

*I highly recommend an Italian bread (Whole Foods has an amazing one), but use your fave! I recommend 2-3 slices per person.

Find it online: https://www.fooduzzi.com/2017/09/grilled-bread-with-tomatoes-and-cashew-ricotta/

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