“We always have fresh bread in the house and I’m constantly trying to think of new recipes to incorporate it,” says Alexia Brown of Byron and Blue. “Open faced sandwiches and tartines are my new obsession and I love playing around with ingredients. They’re so easy and shareable and can work as a both a meal or a light snack.”
See how Alexia and her partner Drew served these tartines in their beautiful backyard party here!
dairy-free, vegan, vegetarian
Fresh baked bread
Miyoko’s Vegan Mozzarella
Mixed medley cherry tomatoes
Spread the mozzarella on cooled bread slices, add tomatoes and basil and drizzle balsamic reduction and olive oil.
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