Crostini with Rocket(Arugula) and Balsamic Vinegar

A warming appetizer that is easy tp prepare

INGREDIENTS

1 handful of Rocket (Arugula)
12 slices of Italian style bread about 1/4 inch thick
3/4 cup plus 2 tbsp of hummus mixed with nutritional yeast
3 spring onions, finely chopped
1 tbsp unsalted vegan margarine
1 tbsp balsamic vinegar
Salt and pepper

Chop the Rocket(arugula) finely, reserving a few leaves for garnish. Set aside.
Preheat the oven to 350F. Place the slices of bread on 1 or 2 baking sheets and toast in the oven for 3 minutes or until barely golden, turning them once; allow to cool to room temperature.

Take the hummus mixture in a bowl and add in the spring onions, margarine, lemon juice, balsamic vinegar, salt and pepper to taste. Stir in the chopped rocket. Spread the toast with the hummus mixture. Thinly slice the rest of the rocket and garnish each crostini. Serve immediately

Serves 6