This cheesy garlic bread is (gasp!) dairy-free, but you would never know! It makes a wonderful appetizer or side dish this season.

Roasted Garlic Cheese Bread with Sweet Mushroom and Pepper Bruschetta


Roasted Garlic Cheese Bread:

3 heads of garlic

Olive oil

Salt and pepper to taste

1/2 cup Daiya Cheddar or Mozzarella style shreds

1 tsp. rosemary or other dried herb

1/2 baguette (halved horizantally)
Mushroom and Sweet Pepper Topping:

2 tbsp. olive oil

1/2 medium yellow onion, finely chopped

2 cloves garlic, minced

12 large button mushrooms (~400 g), chopped into 1 cm cubes

1 bell pepper, chopped

2 tbsp. chopped parsley

1/2 lemon, juiced

Salt and pepper, to taste


Roasted Garlic Cheese Bread:

1. Preheat oven to 400°F
2. Cut the tops (1cm) off the garlic heads to review the garlic clove and drizzle each with 1 tsp olive oil, season with salt, pepper and dried herb
3. Wrap each garlic head individually in aluminum foil
4. Bake in over for 45 minutes or until cloves are soft and slightly golden brown
5. Let garlic heads cool and squeeze out garlic cloves in mash into paste in bowl
6. Add 2 tbsp of olive oil, salt, pepper, Daiya shreds and spread over baguette
7. Broil until cheese is melted and slightly browned the edges (5-10minutes)

Mushroom and Sweet Pepper Topping:

1. Heat olive oil on medium high heat and add chopped mushrooms
2. Saute until mushrooms have slightly golden brown colour and water evaporated (8-10minutes)
3. Add garlic, onion and sauté until onion is translucent
4. Add bell pepper, salt, pepper and parsley and sauté 2 minutes
5. Add lemon juice
6. Serve hot or chilled over Roasted Garlic Cheese Bread

*Recipe and image courtesy of Daiya.*