• Radhi

POLENTA BRUSCHETTA |V|GF|

Updated: Apr 21

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

2 servings


🥗 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


TAPENADE

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 ❤️

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