POLENTA BRUSCHETTA |V|GF|
Updated: Apr 20, 2020
This is a recipe I created one summer and I was obsessed with it. Every time I had guests coming over this would definitely make a sneaky appearance. This beautiful, colorful dish is a delightful treat with summer fresh ingredients including: the crispy polenta base, zesty pesto, creamy mozzarella or ricotta, and herb-y flavorful tapenade.
🍽 S E R V I N G S
🥗 I N G R E D I E N T S
1 pack ready-made polenta ( see note.)
1 tbsp oil
A batch of my vegan moxerella or ricotta cheese
A batch of the zesty basil pesto
½ cup artichokes
¼ cup black olives
¼ cup green olives
¼ cup sun-dried tomatoes
1 large roasted pepper (from bottle or homemade roasted red peppers )
¼ cup chopped parsley
¼ tsp asafetida
1 tbsp nutritional yeast
½ tsp salt
1 tbsp olive oil
1 tsp mixed dried herbs
Note: In America these usually come in a cylinder shape and in the UK, I usually find them in a rectangular block. OR a batch of homemade polenta, if you have the time :)!
🌿 T H E M A G I C
1. Roughly chop all ingredients for tapenade and mix into a bowl.
2. Cut polenta into thick slices.
2. In a large skillet, add oil and cook polenta slices over medium heat for 3-5 minutes on each side or until golden brown. Transfer to griddle pan for a couple of minutes each side to get the charred lines as seen above.
3. To assemble: add a thick layer of pesto followed by the moxerella or ricotta and lastly the tapenade.
♡ Sprinkle with joy, say a prayer of gratitude, & serve with love ❤️