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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.

Nutritional Facts Per Serving

Calories:
240
Fat:
16 g
Carbs:
20 g
Protein:
4 g