Our friends at La Dee Da Sauces came up with this delicious recipe using our Garlic and Fine Herb cashew cheese. A perfect addition to a picnic or buffer while entertaining this season!
Ready in 25 minutes. Serves 6 - 10 people (12 crostini).
1 (8-inch) baguette, cut into 12 1/2-inch slices
3 tbsp extra virgin olive oil, plus more for brushing
1/2 tsp kosher salt, divided
2 medium (3 cups) yellow onions, sliced 1/4-inch thick
8 ounces cremini or baby bella mushrooms, sliced 1/4-inch thick
2 tsps minced garlic
1 tsp balsamic vinegar
1 tsp brown sugar
1/4 tsp black pepper, plus more for garnish
1/2 tsp garlic powder
1/2 tsp onion powder
Preheat oven to 350ºF. Using a pastry brush, brush both sides of the bread slices with 2 tablespoons of olive oil or more as needed. Arrange them in a single layer on a rimmed baking sheet.
Bake until dry, lightly browned, and crisp, about 10 minutes. Flip the bread over halfway through baking. Cool on the baking sheet.
Heat a large pan over medium-high heat. Add the remaining 1 tablespoon of olive oil, onions, mushrooms, La Dee Da Sauce, brown sugar, and 1/4 teaspoon salt and stir to combine. Immediately add the onions and stir to coat.
Cook on high heat until mushrooms soften and onions become translucent. Reduce the heat to medium heat, stirring frequently, until caramelized. (approximately 10 to 12 minutes).
Add the balsamic vinegar, soy sauce, the remaining 1/4 teaspoon salt, and black pepper. Sauté for 1 minute. Season to taste with more salt and pepper. Set aside.
Using a butter knife, spread about 2 teaspoons of the vegan cheese spread over each slice of toasted bread.
Top each with about 2 tablespoons of the caramelized onion and mushroom mixture. Sprinkle with black pepper and herbs of your choice!
This recipe comes to us courtesy of our friends at La Dee Da sauces. Be sure to visit www.ladeedasauces.com for more information about their creamy and delicious, Canadian products!