Ingredients :

1 full sourdough baguette
5 Toma tomatoes
fist of fresh basil
large pinch of hing
1 lemon
rice or soy Parmesan cheese (fine shred) or nutritional yeast
olive oil
salt and pepper to taste

Ingredients :

1 full sourdough baguette
5 Toma tomatoes
fist of fresh basil
large pinch of hing
1 lemon
rice or soy Parmesan cheese (fine shred) or nutritional yeast
olive oil
salt and pepper to taste

Directions:

Pre-heat oven to 425.

Slice baguette into 3/4 inch slices at a slight angle.  Lay slices on baking sheet drizzle a little olive oil over them. Generously sprinkle hing evenly on the slices of bread. Put prepared bread into oven for around 4 minutes just to slightly toast them, then bring them out to cool.

Chop the tomatoes into small cubes put into mixing bowl, add finely diced basil, more hing, juice of 1 lemon, a generous drizzle of olive oil, a cup of parm “cheese” or nutritional yeast, and salt and pepper to taste. Mix together and spoon scoop dollops onto bread.

Put back into oven for about 10-15 minutes (until edges of bread turn brown. bring them out squeeze a little more lemon juice over the tray and serve up warm!

Serves: 8

Preparation time: 20