#crstini

Arrugula and Baby Spinach Crostini Vegan 1/2 cup cooked and press/drained Baby Soinach 1/2 cup blanched and chopped Arrugula 1/4 cup Vegan Sour Cream 1/4 cup shredded Daiya Cheese pref. Mozarella 1 Tablespoon Pear Vinegar or Pomegrnite Vinegar 4 Tablespoons Nutritiomal Yeast 2 teaspoons Herbs de Provence 1-2 Tablespoons Olive Oil Salt and Pepper to taste Method Combine all ingredients exvpcept for the Olive Oil and Salt and Pepper. Set onto either toasted bread slices or Gluten Free Crackers or Toast Points ( Tapioca Bread works well) Drizzle with Olive Oil Drizzle Olive oil onto completed Crostini Enjoy!