| Servings |
|
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
Ingredients
Bruschetta Ingredients:
Creamy Basil Dip/Spread Ingredients:
|
|
Instructions
Bruschetta Directions:
- 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.
- 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.
- Prepare EP4L’s Creamy Basil Dip/Spread (recipe below). Set aside.
- Once you’re ready to serve, preheat oven to 475 degrees.
- Place baguette slices or pita bread triangles on a baking sheet lightly sprayed with cooking spray.
- Place spread on each slice. Add a spoonful of tomato mixture.
- Roast in oven for 5 minutes. Drizzle with glaze.
- Enjoy!
Creamy Basil Dip/Spread Directions:
- In a food processor, combine basil leaves, cashews or pine-nuts, and garlic cloves. Process until minced.
- 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.
- 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.
Share this Recipe