It’s getting to be the time of year when you want to wear socks again cuz the nights are cold and gatherings roll indoors cuz warm food is preferred to piles of raw fruits and veggies. Welcome fall! We’ve been expecting you.
Something about this recipe is always familiar and cozy. I have no clue if it’s actually from the 1950’s, but it seems to me like it could be. It just seems retro.
Rye cocktail toasts, piled high with sauted Gimme Lean crumbles and melty cheddar Daiya. Comfort food. This recipe is simple enough to have as a weeknight supper that you can eat while watching a movie – or it can change gears and work when you have company over, whether as an appetizer or to serve at a cocktail party. Versatile. And easy. And – all sorts of folks will respond to it. We often serve it to non-vegans and they like it too.
Rye Cocktail Toasts
1 loaf of pre-sliced rye cocktail toasts (also available in whole wheat and pumpernickel)
1 1/2 tubes of Lightlife Gimme Lean Sausage-style
1 tsp. olive oil
2 tsp. dried sage
1/2 tsp. salt
1 tsp. black pepper
1 tsp. dried marjoram
1 tsp. dried tarragon
1 Tbl. whole fennel seeds
1 8 oz. pack cheddar Daiya shreds
Preheat oven to 350 and place all rye cocktail toasts on a baking sheet. Don’t overlap.
In a large pan, crumble the Lightlife Gimme Lean Sausage and add the olive oil, dried sage, salt, pepper, marjoram, tarragon and fennel seeds. (We use a cast iron pan to make this.) When the sausage is browned and all the spices are combined, spoon an equal amount onto each rye toast and top with a few shreds of cheddar Daiya.
Put the topped toasts into the oven for about 10-15 minutes until the bread is crispy and the Daiya is melty. Serve warm.