By | September 01, 2013


Butter and toast sourdough bread under broiler until “crispy and light brown”

Mix together the mayonnaise (or veganaize), grated parmesan cheese and minced garlic

Spread the mixture onto bread and put under broiler again till “bubbly and light brown.”  Sprinkle with basil.

Cut into pie wedges and serve!

Note: can substitute with dairy free butter and parmesan if preferred. Leftovers are great to pack for lunches, too!


  • 1 loaf GF sourdough bread, cut in half horizontally
  • 1 cup mayonnaise or veganaize
  • 1 cup grated parmesan cheese
  • 2 teaspoon minced garlic
  • 2 tablespoons fresh basil (or 2 teaspoons if dried)
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