1 jar Vino de Milo Bruschetta
(Artichoke Garlic with Pinot Grigio or Spicy Sun-dried Tomato with Chianti)
1/4 cup Vegenaise
4 oz. Daiya Mozzarella Style Shreds
Mix the ingredients together. Pour into a small baking dish.
Bake 350 degrees for 25 to 30 minutes.
Serve with bruschetta toasts.
