RCI-SN.003.0296.001
Voodoo Bruschetta
Voodoo Bruschetta from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ¾ to 1 lb
- 6-8 unit
- 2 tablespoon
- to 2 buds crushed garlic2 cloves
- chopped fresh basil or several tablespoon of pesto¼ cup
- vegan red wine vinegar or lemon juice2 teaspoon
- 1-4 tablespoon
- or tablespoon chili paste (found in Asian section of supermarket)1-2 teaspoon
- 1 unit
- pitted kalamatta10-20 unitchopped
- vegan soy parmesan1 unitgrated
Method
1
Preheat oven to 400°F. Roll out pizza dough to ¼-inch thickness and cut into bite-sized squares or rectangles, or slice into thin diagonal strips if using a round dough.
2
Brush both sides of dough pieces lightly with olive oil and arrange on a baking sheet in a single layer. Bake for 8-10 minutes until golden and crispy, turning halfway through.
10 minutes
3
While dough bakes, dice the ripe plum tomatoes and place in a medium bowl. Add crushed garlic, red onion, and chop the kalamata olives, then add to the bowl.
4
Pour red wine vinegar or lemon juice over the tomato mixture and add the chili paste, stirring until evenly combined. Season with salt and pepper to taste.
5
Stir the fresh basil or pesto into the tomato mixture just before serving to preserve its bright flavor and color.
6
Remove crispy dough from oven and allow to cool for 1-2 minutes. Top each piece generously with the tomato-olive mixture using a spoon.
7
Finish each bruschetta with a sprinkle of grated vegan soy parmesan and serve immediately while the dough is still warm.