• 2 slices sourdough
• chili-carrot cashew "cheese"
• corn kernels
• carrot, chopped
• salt and pepper, to taste

• RW Garcia - Organic Yellow Corn Chips

• Toss the corn and carrot in a little salt and black pepper. Bake for 15 minutes or until tender
• Toast the 2 slices of sourdough or use freshly baked sourdough (the best!)

• If toasting, allow it to cool down and spread on a thick layer of the chili-carrot cashew cheeze
• Top the toast with the roasted corn and carrot
• Finish off the with a generous sprinkle of the corn chips

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