Bruschetta, Tapenade, and Cashew Dip

Remember my polenta recipe?

Polenta is so versatile! For this appetizer, we made polenta, put it in a sheet pan and baked it until it got firm. Then, we cut the polenta into little hearts (a reference to our catering business that is launching soon) and topped it with homemade tapenade and bruschetta.


Tapenade Recipe:

  • 1 cup green olives
  • 1 cup kalamata olives
  • 1/2 cup sundried tomatoes
  • 1 tablespoon capers
  • 2 cloves garlic
  • 1/2 cup basil
  • Lemon juice
  • salt and pepper


  • Chop the olives, sundried tomatoes, capers, garlic, and basil to roughly the same size.
  • Mix all chopped ingredients in a bowl, adding salt, pepper, and lemon to taste.
  • Scoop on top of toasted baguette, crackers or baked polenta!



Bruschetta Recipe:

1 cup chopped cherry tomatoes

1/2 cup chopped basil

3 tbsp balsamic vinegar

3 tsp rock salt

pepper to taste


3-tier cashew dip:


For cashew base:

  • 3 tbsp garlic powder
  • 1/2 lemon squeezed
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • salt to taste

For Pesto:

  • 1 pack of basil
  • 4 cloves garlic
  • 1/2 lemon, squeezed
  • 1 cup walnuts
  • 1 cup sunflower seeds
  • salt and pepper to taste


  • In a pot, soak 2 cups of cashews in water and boil for about 15-20 minutes
    • TIP: you can also just boil water on the stove and pour it into 2 cups cashews, allowing the cashews to soak for as long as you need.
  • Once cashews are done, drain and add to food processor or blender. Puree until smooth with the ingredients from the cashew base. Add cashew cheese into bowl and set aside
  • Clean food processor or blender and puree the basil until smooth
  • In a circular bowl, place plastic wrap on the bottom that is long enough to cover the sides
  • Add a layer of cashew cheese, a layer of pesto, a layer of sundried tomatoes, and¬†another layer of cashew cheese.
  • Wrap the dip up in the plastic wrap and pat down on the top so that the dip is even.
  • Refrigerate¬†for at least an hour
  • Serve on a plate and enjoy!

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