Gluten, dairy and egg free. This appetizer is perfect to feed a crowd. Prep it the night before and keep it in the refrigerator until you are ready to serve.
15 ounce can garbanzo beans
14 oz can of quartered artichoke hearts
10 ounces medley cherry tomatoes
2 cups fresh spinach
1 bundle of green onions
3 tablespoons garlic oil
1 tablespoons fresh lemon juice
3/4 teaspoon fine grain Himalayan pink salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 8oz Kite Hill chive cream cheese
2 packages of Schar ciabatta buns
Preheat oven to 450°F.
In a small bowl mix the salt, Italian seasoning, oregano and black pepper. Set aside.
Open, drain and wash the beans and artichokes. Pat both dry with paper towel.
Place the beans on a large nonstick baking sheet.
Using a kitchen scissors, cut up the artichokes and place on the baking sheet with the beans.
Measure out 2 cups of fresh spinach. Using your kitchen scissors cut up the spinach and place on the baking sheet.
Using your kitchen scissors, cut up the bundle of green onions over top of the baking sheet.
Cut the tomatoes in half and place on the baking sheet.
Drizzle 2 tablespoons of garlic oil and 1 tablespoons of fresh lemon juice on the vegetables. Toss ingredients until fully combined.
Next you will need to sprinkle on the spices you mixed together. Toss the veggies until fully combined. I use my hands because it seems to get everything fully coated better.
Bake for 10 minutes.
Mix and toss the vegetables around and bake for an additional 15 minutes. Take out of the oven.
Let the vegetables cool for 10 minutes.
Now it’s time to slice up your bread and toast it. Slice each ciabatta roll so that you get 7 slices from each roll.
Using vegan butter, spread butter on each side of the sliced toast.
Using a table top grill or Panini press you will toast your bread. I suggest setting your cooking device to medium high and toasting for 3-4 minutes.
On a large serving plate, evenly spread your chive cream cheese.
Evenly distribute you’re roasted vegetables.
Drizzle 1 tablespoon of garlic oil over the veggies. Arrange your toast around the Mediterranean spread.