Pomodoraccio Semi-Dried Tomato Appetizer Spread

1 8 oz. package Tofutti Better than Cream Cheese

1/2 cup La Medina Pomodoraccio Semi-dried Tomatoes, chopped

1 teaspoon San Giuliano Balsamic vinegar

1 teaspoon fresh Rosemary, chopped

1 Tablespoon fresh Basil, chopped

Spread the cheese on a serving plate and flatten to about 1/2 inch thick. Mix chopped tomatoes with vinegar and herbs. Spoon over cheese. Serve or cover with plastic wrap and refrigerate until serving time (up to 1 day).

Serve with La Panzanella Rosemary Crackers.

Vegan Artichoke Dip

1 jar (12 oz.) Cocina Selecta Marinated Artichoke Hearts, drained and chopped
1 small clove garlic, minced
1 teaspoon fresh lemon juice
1/4 cup Follow Your Heart Vegenaise
1 cup Daiya Mozzarella Style Shreds
1 Tablespoon chopped fresh basil or 1 teaspoon dried

Mix all ingredients together. Transfer to a small baking dish. Bake at 350 degrees for 30 minutes.

Cheesy Baked Bruschetta Topping

1 jar Vino de Milo Bruschetta

(Artichoke Garlic with Pinot Grigio or Spicy Sun-dried Tomato with Chianti)

1/4 cup Vegenaise

4 oz. Daiya Mozzarella Style Shreds

Mix the ingredients together. Pour into a small baking dish.

Bake 350 degrees for 25 to 30 minutes.

Serve with bruschetta toasts.

Creamy Walnut Torte w/ Jimtown Fig & Olive

Jimtown Fig & Olive Spread is a delicious combination of kalamata olives and figs with rosemary and oil. It has just the right balance of sweet and salty and goes really well with something creamy on a cracker. I like it with walnuts. You'll find it in the cooler at Vineria.

We served this at our wine tasting last night.

Creamy Walnut Torte with Jimtown Fig & Olive

2 packages Tofutti Better than Cream Cheese
1 container Jimtown Fig & Olive Spread
1/2 cup walnuts, toasted and chopped
Fresh rosemary for garnish, optional

Take the Tofutti Better than Cream Cheese (BTCC) out of the refrigerator and let soften at room temperature for 15 to 30 minutes so it's easier to work with. Line a container (about 6 to 8 inches in diameter for the full recipe) with plastic wrap.  Mix BTCC with a spoon and transfer to the lined container, pressing down.  Refrigerate until serving time. Unmold BTCC  onto serving plate and top with the Jimtown Fig and Olive Spread. Garnish with chopped walnuts and fresh rosemary. Serve with crackers or bread.

Super Quick & Easy Option:  Spread BTCC on a serving plate, using a spoon to shape it. Top with Fig & Olive Spread. Garnish with chopped walnuts.

Creamy Pesto Torte

We had a California Wine Tasting last night and I served my vegan version of this Torte. It was completely devoured and I had many requests for the recipe. This makes a huge quantity so you may want to make a half batch for a smaller group.

2 8 oz packages Tofutti Better than Cream Cheese
1/2 cup Earth Balance Organic Buttery Spread
1 jar Life in Provence French Basil
3/4 cup walnuts, toasted if desired (I didn't this time)
1/4 teaspoon salt
1 jar Earth & Vine Red Bell Pepper Ancho Chili Jam

Line a round container with plastic wrap. 6 to 7 inches in diameter works well for the full recipe.
Place walnuts in food processor and pulse until finely chopped. Add Basil and pulse to combine. Add Tofutti, Earth Balance and salt. Blend until ingredients are smooth and completely combined. Transfer into prepared container. Refrigerate overnight.
Unmold onto serving plate and top with jam. Serve with bread or crackers.

Adapted from Earth & Vines recipe at this link.
http://www.earthnvine.com/p-126-creamy-pesto-cheese-torte.aspx

Spicy Corn Dip!

Something different to serve with chips. This is so easy and so good. Mix Cherith Valley Corn Relish with sour cream. I use Tofutti's Sour Supreme which tastes just like sour cream. I use about equal parts of the corn relish and sour cream and it still has a little kick. If you like it spicier use more of the corn relish.
Cherith Valley Hot 'n Spicy Corn Relish 16 ounce jar $6.99