These 3 quick and easy summer appetizers are incredibly simple to prepare! They’re made with delicious spreadable toppings atop a gluten free crispbread cracker base! The toppings add a variety that is sure to please any snack lover!
In a pan, add all the ingredients for the balsamic glaze. Bring to a boil, then to medium heat, stirring continuously, for about 5 minutes, until the glaze begins to thicken. Remove from heat and allow to cool completely. The glaze will be much thicker.
In another pan over medium high heat, heat the olive oil. Add the slices of cherry or grape tomatoes to the heat, and sauté for about 5 minutes, stirring constantly, until tomatoes are burst and blistered. Remove from heat and allow to cool slightly.
Spread a tablespoon of pesto onto each Wasa Gluten Free Crispbread cracker. Add the tomatoes on top, then season with salt and pepper.
Drizzle the glaze over the cracker, serve and enjoy!
Strawberry and Cream Crispbread
In a small bowl, mix together the maple lime dressing ingredients, whisking thoroughly.
Spread a tablespoon of vegan cream cheese onto each Wasa Gluten Free Crispbread cracker. Top with sliced strawberries, lime zest, chopped mint, and drizzle some maple lime dressing on top. Serve and enjoy!
Balsamic Glaze:
In a pan, add all the ingredients for the balsamic glaze. Bring to a boil, then to medium heat, stirring continuously, for about 5 minutes, until the glaze begins to thicken. Remove from heat and allow to cool completely. The glaze will be much thicker.
Bruschetta:
Dice tomatoes into small cubes, and place in a bowl with olive oil, garlic powder, salt and pepper. Toss to coat.
Top each Wasa Gluten Free Crispbread cracker with half the bruschetta mixture and half the basil.
Drizzle the glaze over the cracker, serve and enjoy!
Notes
Nutritional value based on Pesto and Burst Tomato Crispbread