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Tomato Bruschetta Sliders (raw-vegan)

tomato bruschetta sliders4

TOMATO BRUSCHETTA SLIDERS (raw-vegan)

What better way to turn ripe tomatoes into than a traditional bruschetta? OK, these are only traditional in the fact that they are made of the classic ingredients like tomatoes, basil, garlic, olive oil and cheese. The UN-traditional part is that these TOMATO BRUSCHETTA SLIDERS are made with 100% RAW and VEGAN ingredients; so they are still robust in flavor but with a healthy twist. They also are made to be “bread-less” since they are designed to be eaten just like they are. These little gems can be served as an antipasto, at brunch or as a great healthy snack in the afternoon. I hope you enjoy these as much as I do.

MAKES 24, SERVES 4 ANTIPASTO

24 large ripe organic pearl tomatoes

6 large fresh organic basil leaves, wash and spin dry

6 large organic garlic cloves

1/2 cup of three nut cheese (for homemade, see my recipe below)

1 tsp. fresh ground pink salt

organic raw unrefined olive oil

In a small bowl, fork in the pink salt into the three nut cheese. Fine chop your garlic and add to the cheese and fold in well, this is your cheese mixture. Now chiffonade your basil leaves [stack leaves on each other, roll tightly lengthwise and thin slice the roll width-wise to make thin ribbons] and set aside. Cut your tomatoes length wise in half. Gently scoop out the seeds and rib from the inside of the tomato halves. Rinse well and pat dry with a paper towel. With a small spoon, fill 1/2 of the tomato halves with the cheese mixture. Evenly top the cheese mixture with the chiffonade basil. Now top these with a tomato half, repeat with all. Arrange on your serving plate and lightly drizzle with olive oil. Serve immediately.

RECIPE FOR THREE NUT CHEESE

MAKES ABOUT 1 1/2 CUP OF CHEESE

This cheese is great if you are looking for a crumbled consistency in your nut cheese. The total process takes 5 days but hey, Rome wasn’t built in a day…trust me the results are worth it.

A CHEF’S TIP: always use whole nuts in your recipes. When producers sell whole nuts, the nuts have to be flawless, firm and top quality. This is the best quality of nut you can buy thus producing the best quality results in your recipes.

1/3 cup organic raw whole almonds

1/3 cup organic raw whole hazelnuts

2/3 cup organic raw whole cashews

water for soaking

1 1/4 water

3 TBSP raw organic cider vinegar

In a large bowl, put all of the nuts in and cover 2 inches above the nuts with cold water. Soak your nuts for 72 hours at room temperature, change the water every 24 hours. Drain and rinse well. In your blender, add the nuts and 1 1/4 cup water, blend on high until smooth. Now add the cider vinegar and blend on high for 1 minute. Spoon the mixture into the center of a clean large 12 x 12 tight woven cotton kitchen cloth, smooth out the mixture into a rectangle shape to 2 inches from the edge of the cloth. Cover with another cloth, fold the sides of the bottom cloth up onto the top cloth to seal the sides, Now fold over itself in half . In a large baking dish,place a flat drip rack or cooling rack in the bottom and cover with a sushi rolling mat. Be sure to lay the sushi rolling mat in a direction that it wont fall into the rack slots. Lay your folded cheese filled cloth package on the sushi rolling mat. Allow to ferment at room temperature for 3 hours. Now find a small sheet pan that will cover the package, place it flat side down on top of the package.  Add weight to it to press it (I used jars of water on the sheet pan), be sure to distribute the weight as evenly as possible. You can also use another flat bottom pan filled half way with water instead. NOTE: you will only need about 5 pounds of water [2 1/2 quarts of water]. Press for 48 hours at room temperature.  Remove the weight and gently unfold and unwrap the cheese. Now your cheese is ready to eat, use in your recipes or refrigerate in a sealed container for up to 1 week.

jarOhoney copyright final 2013

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