Boy, I can see your plight, Charlie! The no-dairy thing is a killer!
Okay, how about bruschetta, with a couple of different toppings?
Here are two suggestions:
Tomato Tapenade
1/2 cup pitted Kalamata olives, drained
1/2 cup oil-packed sun-dried tomatoes, drained
1 small garlic clove, or several roasted garlic cloves
3 to 4 tablespoons extra virgin olive oil
2 tablespoons capers, drained
1/4 cup loosely packed fresh basil leaves
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
Soft goat cheese, optional
1. In the bowl of a food processor, place the olives, sun-dried tomatoes, and garlic. Pulse several times to coarsely chop and combine. Add 3 tablespoons of the oil, the capers, basil, balsamic vinegar, and pepper. Continue to puree until the mixture is well combined. Add the remaining tablespoon of olive oil if it seems too chunky. Place the tapenade in a bowl and garnish with the goat cheese, if desired.
Makes 1 cup
White Bean Puree with Roasted Garlic and Sage
1 small head garlic
Extra virgin olive oil
1 can (15 ounces) cannellini or navy beans, rinsed and drained
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 cup loosely packed fresh Italian parsley leaves
2 to 3 small fresh sage leaves
1/4 teaspoon freshly ground black pepper
Finely chopped fresh Italian parsley for garnish
1. Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of olive oil over the top of the cloves. Fold up the sides and seal to make a packet, leaving a little room for the expansion of steam. Bake in 350 oven 30-45 minutes or until the cloves are soft. Set aside to cool.
2. In the bowl of a food processor, squeeze out the garlic cloves, then add and puree the beans, 2 tablespoons of olive oil, the lemon zest, lemon juice, and salt. Add the parsley and sage and process to give the puree a spreadable consistency that resembles the texture of hummus. If necessary, add additional olive oil to create a smoother consistency. Place the puree in a bowl and garnish with the parsley.
Makes 1-1/2 to 2 cups