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Gourmet Mini-Pizzas

What you need: 

1 vegan English muffins, halved or sourdough bread, sliced 1/2"
1-2 cloves garlic, minced or pressed
4-5 Kalamata olives, pitted and sliced in 1/2
2-3 marinated artichoke hearts, drained
1-2 tablespoons marinated sundried tomatoes, drained and julienned
1/2-1 teaspoon fresh or dried rosemary, chopped
light sprinkle sea salt
2 teaspoons extra virgin olive oil

What you do: 

1. Preheat the oven to 375° F. For each slice of bread, spread the garlic evenly over the top with a knife.
2. Arrange the olives, artichokes, and sun-dried tomatoes on top of the garlic. Sprinkle evenly with the dried rosemary.
3. Drizzle with the olive oil and sprinkle lightly with sea salt.
4. Bake on an ungreased cookie sheet for about 10-20 minutes, or until the bread and toppings are lightly browned. Be careful not to overcook or the rosemary will become bitter. Serve immediately.
This is a great recipe to impress. Ingredients are expensive, but worth it. I have used this often in my catering business, and everyone raves about it.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

:)>>>

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No prob, Tess! These were sooo good! You got have me addicted to kalamata olives. They are the only kind I will eat now...

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This photo was actually taken by Vegansapien...thanks VS!! :)

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