You know how there’s always that one appetizer at the gathering that seems to vanish before all the others? On a cracker or mini-toast, this savory, dairy-free delight is one of those. It can also scale up to be a terrific sandwich for one. Starting with the creamy zip of Kite Hill Jalapeño Cream Cheese as a foundation, you build little works of vegan food art. With a simple plant-based recipe like this, now you have a great reason to entertain!
¼ cup of Kite Hill Jalapeño Cream Cheese Style Spread
2 slices of bread, gluten-free, regular, or even rice crackers
1 small radish, thinly sliced
Endives - julienned
fava beans – Cooked and peeled
Red and black peppercorn
1 squeeze of lime juice
Olive Oil for drizzling
Pinch of sea salt
Step 1. Toast your bread. In a small bowl, whisk Kite Hill Jalapeño Cream Cheese with lime juice.
Step 2. Toss your toppings with red and black peppercorn, lime juice and olive oil. Top your toast and enjoy!