Grilled Ricotta Sandwiches

Ingredients:

Grilled Ricotta Cheese Sandwiches:

2 tablespoons vegan butter

8 slices bread (sourdough is best)

1/2 cup Tofutti Better Than Ricotta Cheese

Directions:

Melt 1 tablespoon of vegan butter in large skillet over medium heat, swirling to coat. Spread 4 bread slices with 2 tablespoons each Tofutti Better Than Ricotta Cheese. Top with remaining 4 slices of bread. Place 2 sandwiches in skillet and cook for two minutes or until golden brown. Flip and repeat, adjusting heat as necessary. Melt and swirl remaining tablespoon of vegan butter and repeat with remaining two sandwiches. Serve warm with almond pesto sauce for dipping.

Ingredients:

Almond Pesto Sauce:

1 pint cherry tomatoes, rinsed and drained

1 1/2 cups fresh basil leaves, gently packed, rinsed, and patted dry

3/4 cup roasted and lightly salted almonds

2 large cloves garlic, halved

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste (avoid skimping)

Directions:

Place all ingredients in large food processor and process for 3 minutes until smooth, scraping down sides of bowl as necessary. Cover and refrigerate. Serve hot or cold for dipping, dabbing, or tossing with pasta or gnocchi.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.