Veggie Toast

roasted veggie toasts


creamy, savory, delicious!

INGREDIENTS

  • PASTA: 1 box, we love a chickpea or lentil pasta! 
  • Spero Sunflower™ Cream Cheese: ½ - ¾ tub, we used The Original :D
  • SUN-DRIED TOMATOES: ¼ cup, finely chopped
  • ONION: 1, minced
  • GARLIC: 3 cloves, minced 
  • WATER: ½ cup 
  • OIL: we love avocado or EVOO (optional)
  • CHERRY TOMATOES: 12 oz 
  • SPICES: salt & pepp
  • BASIL: fresh (optional)

DO ITTT

  1. PREHEAT oven to 450ºF. 
  2. PLACE the carrots, Brussels sprouts, & beets onto a baking sheet and drizzle with olive oil. The veggies should have a light coating. 
  3. SEASON the veggies with salt & pepper, then toss to coat. 
  4. SPREAD the veggies out in an even layer on the pan. 
  5. BAKE for 30-35 minutes or until the beets are tender. Once the veggies are done, let them cool a little.
  6. HEAT the butter in a pan over medium heat while veggies are roasting. Toast the bread on both sides until it is golden brown.
  7. LAYER the toast with Spero Sunflower™ Cream Cheese and top roasted veggies. 
  8. INDULGE in the most satisfying roast-y veggie toast!

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