Rye Cocktail Toasts


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.

So go grab your fluffy socks, get comfy, and hit the kitchen. Dinner tonight is retro-style!

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.


5 responses »

    • Hey Somer! Congrats on your new site! That’s super cool. 🙂 I’m going to check it out later when I have “blog fun time” after work today. And Gimme Lean is good – you need to cook it through, it’s got a weird texture if you aren’t thorough. Def worth a few experiments though. I have long wants to try making stuffed peppers with it.

      • Hey thanks!

        I’ll make sure to thoroughly cook the gimme lean when I give it a go, and I’m sure your stuffed peppers would be amazing!

    • Hey Kristen – if you sub in the healthier ingredients, I promise, you will not even know! But the fennel seeds are key, they give the little toasts an awesome flavor.

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