This is a fun little treat I came up with one night when my husband and I had late-night munchies but didn’t want to stray too far from a diet we’d recently embarked upon. It’s cheesy, crunchy & every bit as tasty as you’d like it to be. All but one variety (oat) of Wasa crisp breads are vegan, so with the addition of your preferred vegan cheese and sour cream-style spread, this can be a very tempting guilt-free snack. Best of all, its so easy that pretty much anyone can do it & its even something to get the kids involved with!
This won’t be a ‘traditional’ recipe, in that it’s a bit of a ‘customizable’ snack. Just start with some Wasa crisp bread, as many as you’d like. For just us two we find four wafers to be quite satisfying. Oh, and if you’re wondering where to find it, our local Walmart carries the multigrain variety, other chain groceries also carry it. The rest of the recipe is pretty much to your own preference. Here’s what we did:
The Base:
4 slices Multigrain Wasa crisp bread slices
Toppings:
Enough shredded cheese or imitation cheese shreds to cover surface of bread slices
Black beans (as many as you need or desire for the amount you're serving)
Diced tomatoes
Sliced black olives
Chopped green onion/scallion
The How To:
Set oven to ‘broil’, place topped crisp breads on a baking sheet or cookie pan and broil just a few minutes, long enough to get the cheese nice and ‘melty’.
Remove and let cool a couple of minutes; Serve with your choice of salsa and sour cream or vegan alternative.
Another idea for using Wasa crisp breads is Wasa bruschetta.
Start with as many Wasa crisp bread slices that you desire. Brush lightly with olive oil and/or pesto sauce. Top with diced tomatoes, chopped scallions, fresh Italian herbs and shredded mozzarella or vegan alternative. Broil in oven until cheese is lightly melted & serve alone or with a marinara dip. |