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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