Sun-Dried Tomato & Cream Cheese Ciabatta Toasts
Great for an afternoon snack or a party appetiser, rich and crunchy cream cheese slices
Ingredients
- 1 ciabatta loaf
- 1/2 tub vegan cream cheese (~ 100 g)
- 4-5 tbsp sun-dried tomato paste
- Handful of chives chopped
- Squeeze of lemon juice
- Pinch of salt & black pepper
Method
-
Get the cheese out of the fridge around half an hour before serving to let it warm up slightly.
-
Scoop the cheese into a bowl and give it a quick beat with a fork to
give it a creamier texture. Stir in a squeeze of lemon juice, the salt,
the pepper and half of the chopped chives. Set aside. -
Cut the ciabatta into slices, around 1/2 – 1 inch thick. Toast until lightly golden brown and lay out ready to top.
-
Spread the tomato paste on the toasts first, the oil soaks into the
bread really nicely so I always prefer to do it this way round. -
Spread the cream cheese on top, either keeping them in two distinct
layers or spreading the toppings together to give a nice swirling
effect. -
Sprinkle the remaining chives over the top and serve.
Recipe Notes
If you’ve never seen sun-dried tomato paste before, it’s normally with all the jars of sauce and pestos in the supermarket, but make sure it is paste and not red pesto as these almost always have cheese in them.
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