I love when I’m faced with a desperate “make something fast because my family is starving” scenario…especially when the end result is something as amazing as these appetizer type snacks I pulled together at a moment’s notice, without any planning.
Here’s the situation. I started a recipe for black eye peas in the crock pot early in the morning, like around 6:00 am, thinking they would be ready for lunch around noon. Well guess what? They weren’t.
So lunchtime arrived and everyone was circling around like buzzards with “I’m hungry” and “How much longer?”. After checking the crockpot, they were no where even close to being ready so I switched into “Operation Plan B” mode.
Operation Plan B = You start making a recipe and your family is hungry and ready to eat. The recipe FAILS and they are still hungry and ready to eat. You have nothing else to make and…they are still hungry and ready to eat.
I really didn’t have anything on hand to make quickly so here’s where my quick thinking paid off.
I had purchased a loaf of hand-made artisan sourdough batard bread the day before from the Farmer’s Market – on a whim. And, I had made the spinach filling the day before for another meal and had plenty left over. And, I had a fresh pack of vegan mozzarella cheese from the grocery store.
So the Vegan Spinach and Cheese on Sourdough Batard was created!
Not only was it sooo good, but my boys ate it even with the spinach. They completely forgot about my poor black eye peas in the crockpot.
These would also be good to make as little appetizers on a smaller piece of bread or toast, perfect for holiday gatherings! And the spinach filling can be made ahead to save time.
The recipe for the spinach filling makes ALOT, so if you don’t need a bunch or won’t be using it for another recipe (like my Spinach and Cheese Calzones I’ll be posting shortly), you could just half the recipe.