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In a large 12-inch x 3-inch-deep saucepan over medium high heat, cook vinegar and sugar for 5 minutes stirring occasionally until sugar is dissolved.
Add strawberries, tomatoes, chili, garlic, roasted cumin and chili powder. Bring to a boil and cook for 10 minutes, stirring occasionally. Reduce heat to medium and continue to simmer for another 15 minutes or until thickened and relish coats the back of a cold spoon. Season with salt to taste. Remove from heat and transfer to an airtight container.
Cut Daiya Grilling Cheeze into 4, 1/4-inch slices. Use a 1-inch round cookie cutter and cut 2 circles out of each slice. Alternatively, cut slices into 4 equal squares.
Lightly spray cheeze with vegetable spray. Sear pieces in a large non-stick pan, over medium high heat, until golden brown on each side, 5 minutes.
Place 1 piece of prepared Daiya Grilling Cheeze centred on the cracker and spoon roughly 1 tsp. of relish over top. Garnish with chervil leaves.
Tip: If using regular ground cumin, toast cumin in a small pan over medium heat until dark brown in colour, 2-3 minutes. Remove from pan and set aside to cool.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.