This is the last time I'll use dates this month, I promise! These open-faced mini sandwiches make a pretty appetizer, or part of a light lunch alongside an entree salad. Although they're best served right after you make them, you can make each separate part ahead of time until you're ready to compile them.Cut 6 ounces French bread into 12 (1/4-inch thick) slices. Broil in the oven for two minutes on each side, until toasted. Set aside.
The original recipe called for 3-ounces of crumbled goat cheese here. Crumbling the vegan feta from Sunergia works great and tastes great! In a small bowl, combine this 'goat cheese' with 1/4 cup chopped, pitted dates. Set aside.
In another small bowl, combine a teaspoon and a half balsamic vinegar, 1 teaspoon olive oil, 1/4 tsp. Dijon mustard, 1/8 tsp. salt, 1/8 tsp. raw sugar, 1/8 tsp. paprika, and one small minced garlic clove. Add 1/2 a cup arugula (or baby spinach if you prefer) and toss to combine. Set aside.
When it's time to serve, divide the arugula mixture evenly over each of the 12 bread slices. Top each with a rounded tablespoon of the date mixture. Cut 6 pecan halves in half again, and place one on each bread slice. Finally, sprinkle one and a half tablespoons diced red bell pepper evenly over all the tortas.
(Note: when the recipe called for 'pecan halves' this threw me off a bit, since I always assumed that what was sold in supermarkets was a whole pecan. But a 'pecan half' is just what you probably commonly refer to as a pecan. See image here if that description confused you further! http://shop.deliciousorganics.com/images/products/pecans100.jpg
2 tortas are 170 calories.
Cost:
vegan feta $3.69
arugula $4.99
French bread baguette $1.29
pecans $5.99
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