Goddess Sun-dried Tomato Bruschetta

Who can’t get their taste buds behind a classic bruschetta? Toasted bread, basil, olive oil, and plump, diced tomatoes are a perfect combination. But when you bring sun-dried tomatoes, tangy balsamic, and a creamy basil spread to the party, you end up with a party in your mouth and a more sophisticated, hearty appetizer with the perfect amount of zzzzzzing! Expect an empty serving tray!

Part 2 of my new love affair with the visually lustrous sun-dried tomato wraps up with my Goddess Sun-dried Tomato Bruschetta. My hybrid bruschetta is the combination of sun-dried and plump Roma tomatoes. The combination delivers a medley of textures, pungent aroma, and brazen flavor.

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Enjoy!

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Goddess Sun-dried Tomato Bruschetta

A hybrid of sun-dried and Roma tomatoes, a zesty splash of balsamic a generous amount of basil, and melted creamy 'cheese'.

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Course

Appetizer, Dessert/Snack

Cuisine

American, Italian

Servings

MetricUS Imperial

Ingredients

Bruschetta Ingredients:

• 8 Roma tomatoes
• 1/2 cup fresh basil leaves, chopped
• 2/3 cup oil-packed sun-dried tomatoes, julienned
• 3 Tbsp balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• salt and pepper, to taste
• 2 baguettes, thick sliced
• 8 oz. flavored Vegan cream cheese or Creamy Basil Dip/Spread (recipe below)
• store-bought Balsamic Glaze, for drizzling

Creamy Basil Dip/Spread Ingredients:

• 8 large basil leaves
• 3 cloves garlic
• 8 oz Vegan cream cheese
• 1/2 cup raw cashews or pine nuts
• 1 1/2 tbsp nutritional yeast
• 1/4 cup extra-virgin olive oil
• juice of 1/2 a lemon
• fine sea salt, to taste

Course Appetizer, Dessert/Snack Cuisine American, Italian Servings MetricUS Imperial Ingredients Bruschetta Ingredients: 8 Roma tomatoes 1/2 cup fresh basil leaves, chopped 2/3 cup oil-packed sun-dried tomatoes, julienned 3 Tbsp balsamic vinegar 1/4 cup extra-virgin olive oil 4 cloves garlic, minced salt and pepper, to taste 2 baguettes, thick sliced 8 oz. flavored Vegan cream cheese or Creamy Basil Dip/Spread (recipe below) store-bought Balsamic Glaze, for drizzling Creamy Basil Dip/Spread Ingredients: 8 large basil leaves 3 cloves garlic 8 oz Vegan cream cheese 1/2 cup raw cashews or pine nuts 1 1/2 tbsp nutritional yeast 1/4 cup extra-virgin olive oil juice of 1/2 a lemon fine sea salt, to taste

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Instructions

Bruschetta Directions:

1. Prepare Roma tomatoes by cutting in half and scooping out the inside, leaving just the outer shell. Chop the outer shell into small pieces. Add to a large bowl.
2. Add sun-dried tomatoes, basil, garlic, extra-virgin olive oil, vinegar, salt and pepper to bowl. Stir until well combined. Cover and refrigerate for 30 minutes.
3. Prepare EP4L's Creamy Basil Dip/Spread (recipe below). Set aside.
4. Once you’re ready to serve, preheat oven to 475 degrees.
5. Place baguette slices or pita bread triangles on a baking sheet lightly sprayed with cooking spray.
6. Place spread on each slice. Add a spoonful of tomato mixture.
7. Roast in oven for 5 minutes. Drizzle with glaze.
8. Enjoy!

   

Creamy Basil Dip/Spread Directions:

1. In a food processor, combine basil leaves, cashews or pine-nuts, and garlic cloves. Process until minced.
2. Add Vegan cream cheese, nutritional yeast, lemon juice, oil, and salt. Process until well blended. *spread is also great as a veggie dip or sandwich or toasted bagel spread.
3. Enjoy!

   

Recipe Notes

This recipe can also be served without oven-baking. Instead of baking, spread cold basil dip on crostini or pre-toasted baguette slices, add tomato mixture, and drizzle with balsamic glaze.

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