Recipe by Ross Cockburn

Hailing from Canada’s Dawson City, Yukon, Ross Cockburn is an avid foodie and chef creating original vegan meals. His creations are not only appetizing to look at, but also entices people to try their hand at his recipes. Add a Ross Cockburn recipe to your Meatless Monday (or everyday) meals!

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Vegan Grazing Board

Featuring Herb and Cheese Stuffed Dates & Bruschetta

Servings

Ingredients

Herb & Cheese Stuffed Dates

• 15 Medjool Dates (or 2 cups)
• 3.5 oz vegan cheese spread
• 1 tbsp fresh basil minced
• 1 tbsp fresh oregano minced
• salt and pepper to taste
• 2 tbsp Extra Virgin Olive Oil (EVOO)
• Pomegranate Dark Balsamic Vinegar drizzle

Bruschetta

• 1 baguette
• 5 Roma tomatoes diced
• 2 cloves garlic minced
• 2.5 tbsp red onion minced
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp lemon juice
• 2 tbsp Extra Virgin Olive Oil (EVOO)
• 1.5 tbsp fresh basil chiffonade
• Blackberry Ginger Dark Balsamic Vinegar drizzle
• fresh chopped basil garnish

Servings Ingredients Herb & Cheese Stuffed Dates 15 Medjool Dates (or 2 cups) 3.5 oz vegan cheese spread 1 tbsp fresh basil minced 1 tbsp fresh oregano minced salt and pepper to taste 2 tbsp Extra Virgin Olive Oil (EVOO) Pomegranate Dark Balsamic Vinegar drizzle Bruschetta 1 baguette 5 Roma tomatoes diced 2 cloves garlic minced 2.5 tbsp red onion minced 1 tsp salt 1/4 tsp black pepper 1/2 tsp lemon juice 2 tbsp Extra Virgin Olive Oil (EVOO) 1.5 tbsp fresh basil chiffonade Blackberry Ginger Dark Balsamic Vinegar drizzle fresh chopped basil garnish

Instructions

Herb and Cheese Stuffed Dates

1. Preheat oven to 375°F.
2. Slices dates lengthwise and remove pit.
3. Mix fresh herbs into cheese spread.
4. Add salt and pepper to spread to taste.
5. Place small amount of cheese spread in each date and arrange on baking sheet.
6. Bake for 7-10 minutes or until warmed through.
7. To serve, drizzle warm dates with EVOO and Pomegranate Dark Balsamic Vinegar (or use your favourite kind)!

Bruschetta

1. Combine tomatoes, garlic, onion, salt, pepper, lemon juice, EVOO, and basil in a bowl. Let it sit in the refrigerator for at least 30 minutes or up to 1 hour.
2. Preheat oven to 400°F.
3. In the meantime, slice baguette on the bias (aka diagonally) to make 1/4" slices.
4. Brush slices of baguette with olive oil and place on baking sheet.
5. Bake baguette for 5-7 minutes or until golden brown.
6. To serve, place 1 tbsp of bruschetta mix onto each sliced baguette piece. Drizzle with Blackberry Ginger Dark Balsamic Vinegar and garnish with parsley if desired.