Food Network's Tyler Florence is a hottie, but damn if he's got meat or some animal product in probably every single recipe of his book Tyler's Ultimate: Brilliant Simple Food to Make Anytime. So, Tyler, this is for you: a veganized version of your appetizer that doesn't get my goat.1/2 baguette (or enough for 12 thin slices)
1 to 1-1/2 tablespoons olive oil
about 1-1/2 to 2 cups of vegan "blu cheese"
1 tablespoon fresh thyme leaves (stems removed)
1 tablespoon fresh thyme leaves (stems removed)
1/2 cup oil-packed sun-dried tomatoes (12 large pieces, or an equivalent amount of smaller pieces)
12 large fresh basil leaves (or an equivalent amount of smaller leaves)
Preheat oven to 350 degrees. Slice the baguette into 12 thin slices and toss with olive oil. Press each piece into a muffin tin to create a curved crescent shape. Bake 5 to 10 minutes until lightly browned and crisp. Let cool in the muffin tin. In a bowl, combine the "blu cheese" and thyme. Top each baguette slice with a basil leaf. On top of that, add a dollop of the cheese and garnish with a sun-dried tomato.
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