Hello Veg Peeps!
I hope you’re doing well and staying cozy through these wintery days! I’m feeling in the spirit of the holidays and cold day festivities (as I call it) more and more each day. If you didn’t know, I am one of those weird people obsessed with the holidays! As you could have seen in my holiday gift guide video, I love having various holidays trinkets from a wide variety of cultures and religions. I just love everything about togetherness, bundling up, cheer, and doing good deeds! While we can still revel in all of this goodness, I thought up a quick treat that is sure to win over the stomachs and taste buds of your family and friends this holiday season while putting a festive take on a typically underappreciated veggie! It’s my Candy Cane Bruschetta and of course it’s VEGAN!
The amazing this about this dish is that you can do it a million different ways (well maybe not a mil!). You can serve it as an appetizer over a crusty slice of your favorite baguette maybe with some cream cheese or kale butter (recipe coming soon!), as a sandwich filling for lunch with some Follow Your Heart Provolone cheese, or for those swanky times you need or want to add accouterment to a tasty charcuterie board. Truly, whatever you can imagine! If you do think up something to make and use this with, PLEASE let me know. I’ll just die knowing someone tried this. Here’s the recipe (super easy) and see below for the video! I really tried to stretch myself on this one and capture some artistic shots (I’ll let you be the judge of that!).
Candy Cane Bruschetta
Sure to add a unique, festive take when serving food around the holidays! Not exactly what people will be expecting when you mention bringing over a candy cane dish. Or you can serve this year round, as it makes an excellent appetizer or delicious picnic treat when the weather is warmer and the food is best served outdoors. It's guaranteed to please any palette and intrigue the senses.
- 3 Med. Candy Cane Beets
- 4 Med. Tomatoes
- 2 Tblsp. Fresh, Chopped Basil
- 1 Tsp. Chopped, Fresh Garlic
- 2 Tblsp. Olive Oil for drizzling!
- 1-2 Sprinkles Salt
- 1-2 Sprinkles Pepper
- 1 Tiny Dash Italian Seasoning of your Choice You can also use oregano, parsely, or other favorite italian herb
Preheat oven to 425.
Chop candy cane beets in 1" to 1.5" pieces to preserve the beautiful lines and color but also keep in sizing with your tomatoes.
Place chopped beets on parchment paper with pan for baking in the oven.
Drizzle with 1-2 tablespoons of olive oil.
Season beets either now or after they bake with one sprinkle of salt, pepper, and Italian seasoning, to taste.
Bake for 15-25 minutes. Keep checking those beets. They should be soft in the middle and have a golden, baked outside.
While those cook, chop your tomatoes. Add to a bowl.
Chop your fresh leaves of basil and add to the bowl of tomatoes.
Add your roasted candy cane beets to the bowl of tomatoes when done.
Mix into the bowl the chopped garlic.
Add the final sprinkle of salt, pepper, and Italian seasoning to taste. Stir.
Taste and serve as an appetizer alongside your favorite bread/crackers. Or top over pasta, bread, or salad greens to make more of a meal out of this delicious Candy Cane Bruschetta!
Try this out and let me know how it goes?