Easy Bruschetta on Frenchbread Crostini

At his annual studio recitals, my voice teacher likes everyone to bring some food to share along with their vocal talents. This year, the recital fell on the same weekend as a performance of Die Fledermaus in which I was singing. Along with having my normal church gig that morning, I simply did not have time slave in the kitchen that day. Luckily, so many dishes are better marinated. I assembled everything in a bowl the day before and only had to worry about bringing it all with me when I left in the morning. 

This recipe is the what-I-had-on-and-or-found-at-the-market version of this one at Vegan In the Freezer, with the additional instructions of the crostini.

Vegan Cheddar Cheese Ball

Sometimes it is true that you don't know what you've got until it's gone, and sometimes you don't know what you had lost until you have it back again. My family likes to serve a certain cheese ball whenever there is half an excuse -- holidays,  parties, homecomings. Along with the cupcakes I made previously, the cheese ball was a staple in our Maine farmhouse. Unlike the cupcakes, however, I got kind of tired of it. It was the same cheese ball all the time. Then I went vegan and for a long time went without the creamy, nutty, tangy combination of flavors peculiar to this dish. Tasting my own veganized version, I was immediately transported to countless days with my family. I was also reminded that this ball is delicious.

Maybe I'll sneak this version into the next family holiday and maybe I'll even tell them it's vegan.