- Total Time
- 10 mins
Ingredients
- 2
- Roasted Garlic Bruschetta Topping
- 454
- 1
- Fresh basil
- 0
- 1/2
- Flame Roasted Red Pepper Tapenade
- 125
- 3
- Garden Vegetable Cocktail
- 750
- 1
- White wine vinegar
- 15
- 3
- First Cold Pressed Extra Virgin 100% Olive Oil
- 45
- 0
- Salt and pepper
- 0
Method
- Step 1
- Drain 1-1/2 tubs of bruschetta topping. Remove basil leaves from stems, reserving some of the small leaves for garnish.
- Step 2
- Place drained bruschetta topping, large basil leaves, tapenade, vegetable cocktail, vinegar and oil in blender. Blend until smooth. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
- Step 3
- To serve, garnish with remaining basil leaves, remaining bruschetta topping and a little drizzle of olive oil.
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Nutritional Facts Per Serving
- Calories:
- 240
- Fat:
- 16 g
- Carbs:
- 20 g
- Protein:
- 4 g