Description
Slices of crusty sourdough bread are layered with swirls of vegan cream cheese, thinly sliced watermelon radishes, chives, and flaky sea salt. These open-faced vegan sandwiches are easy to make and are a super tasty snack, appetizer, or light lunch!
Ingredients
Scale
- 1 thick slice of your favorite bread (I used a rosemary sourdough)
- 3–4 tbsp vegan cream cheese
- 1 watermelon radish, thinly sliced
- 1 tbsp chopped chives
- flaky sea salt
Instructions
Toast your bread to your liking.
Spread the cream cheese over the bread then layer on the slices of radish. Sprinkle the chives over the top and season with flaky sea salt.
Enjoy!
Notes
This makes 1 serving so feel free to multiply it as needed! Or, you can make miniature versions for an appetizer spread. If you don’t have watermelon radishes, feel free to use whatever radishes you have available to you.
- Prep Time: 5 minutes