Rosemary Crackers with Mozzarella, Swiss and Boursin-style Vegan Cheese
We bought some lovely chard from our Farmers Market and decided to make the always reliable frittata from "Vegan Brunch" on a bed of arugula.
For an appetizer, we made some more recipes from "Artisan Vegan Cheese" -- so we needed some crackers to go along for the ride. Liz made these tasty rosemary crackers while I was out, so I don't know the recipe. The Mozzarella was more like a typical cashew cheese and was kind of disappointing, the Swiss elicited varying opinions on texture (a tad "flour-y") and flavor (always an acquired taste), but everyone agreed the Boursin-style was the clear winner and paired well with the crackers.