Categories: Tasty Vegan Dip Recipes
1. Trader Joe's 2 Ingredient Lentil Bruschetta Dip
Made with just two store bought ingredients, this Trader Joe's 2 Ingredient Lentil Bruschetta Dip is a quick and delicious hosting dip!
|Trader Joe's Steamed Lentils (found in the refrigerated section)|
|Trader Joe's Jarred Bruschetta|
|1. In a serving bowl, mix 1/2 of the steamed lentils and the entire jar of bruschetta together until combined.|
|2. Store the remaining lentils in an airtight container in the fridge for later.|
|3. Serve this dip with crackers!|
13 grams carbohydrates
2 grams protein
0 grams saturated fat
300 milligrams sodium
5 grams fiber
4 grams sugar
2. Trader Joe's Bruschetta Pasta Recipe
Categories: Side Dish
|1 bag of Trader Joe’s tortellini with pesto filling|
|2 containers of Trader Joe’s Fresh Bruschetta Sauce|
|1 16 ounce whole milk mozzarella|
|Salt and pepper|
|1. Cook pasta according to package 16 minutes|
|2. Drain pasta in colander and set aside the pasta to cool to room temp (you can run cool water over to speed up this step)|
|3. Cut the mozzarella into tiny bite sized pieces|
|4. Take the cooled pasta, mozzarella and bruschetta mixing to combine|
|5. Add salt and pepper to taste|
|6. Cover and refrigerate the pasta for a minimum of 3 hours prior to serving, but preferably over night|
|7. Halfway through refrigerating, mix the dish to evenly absorb all the juices into the pasta|
3. Homemade Bruschetta Sauce (Trader Joe's Copycat Recipe)
If you have longed to make Trader Joe's 3-ingredient lentil salad but have never been able to due to access to Trader Joe's or the availability of their product, you're in luck: here's a from-scratch bruschetta sauce recipe.
|1.5 lbs. tomatoes, such as Roma or hot house cluster or beefsteak|
|1 – 2 teaspoons flaky sea salt, such as Maldon, or a smaller amount of kosher salt|
|1 tablespoon finely minced garlic|
|1/4 cup olive oil|
|2 tablespoons white balsamic vinegar|
|2 tablespoons minced basil|
|1. Finely chop the tomatoes and place them along with all of their juices in a large bowl. Season with 1 teaspoon sea salt (or 3/4 teaspoon kosher salt). Add the garlic, olive oil, white balsamic vinegar, and basil. Stir to combine.|
|2. Taste. Add more salt by the half teaspoon until it tastes properly seasoned. I consistently use 2 teaspoons of flaky Maldon sea salt for this recipe. Adjust with more olive oil if it tastes too sharp, and add more vinegar if you want more acidity. If you want a stronger basil flavor, add more. Note: Trader Joe’s version, as far as I can tell, is a bit more oily, so do add more olive oil if you like that richer flavor. This version, too, may seem a bit juicy or liquidy, and you may be tempted to strain out some of the juices. You can do so if you wish, but I find those juices to be so nice — so tasty! — especially when the sauce is being used to dress lentils or other grains.|
4. 5 Ingredient Trader Joe's Bruschetta Chicken
This 5 Ingredient Trader Joe's Bruschetta Chicken is an absolute game changer. Made in ONE SKILLET and ready in 20 minutes or less.
|4 chicken cutlets (or 2 large chicken breasts, sliced in half horizontally)|
|8 oz fresh mozzarella, sliced into rounds|
|1 tub bruschetta sauce (from Trader Joe’s)|
|Balsamic glaze, to taste|
|Fresh basil, for serving|
|Salt and freshly cracked pepper|
|1. Season both sides of your chicken cutlets really well with salt and pepper, set aside.|
|2. Heat a few T oil in a large cast iron skillet over medium high heat. When oil is hot but not smoking, add chicken cutlets and cook for 4-5 minutes, flip and cook another 4-5 minutes, time depending on the size of your chicken. Add on the sliced mozzarella with 2 minutes left and allow to melt.|
|3. When chicken is fully cooked through and cheese is melted, remove from heat and spoon on the bruschetta sauce. Just before serving, drizzle with balsamic glaze and garnish with fresh basil.|
5. Better Than Trader Joe’s Bruschetta Sauce
A chunky sauce of chopped tomatoes, aromatics and olive oil sparked with balsamic vinegar, this can top a baguette toast, hot or cold pasta, cooked fish or even scrambled eggs.
|4 Roma tomatoes, seeded and diced small|
|3 tablespoons extra-virgin olive oil (I used Arianna Trading Company Organic Raw EVOO)|
|1/2 tablespoon balsamic vinegar|
|10 leaves fresh basil, cut in a chiffonade (fine ribbons) (this is about 1 tablespoon finely chopped basil)|
|1-2 cloves garlic, finely minced|
|1/2 teaspoon agave syrup|
|Pinch kosher salt|
|A few grindings of black pepper|
|1. Add all ingredients to a small bowl, and mix gently. Allow to rest for 15 or so minutes, and stir again (some of the water will be drawn out of the tomatoes and it will become just a bit more saucy). Taste and adjust salt, pepper and vinegar, if your taste buds tell you to add more.|
|2. Makes 1 1/2 cups or so. Serves 4.|
6. Trader Joe's Lentil Bruschetta Feta Dip
Trader Joe's Lentil Bruschetta Feta Dip is a quick and easy throw-together idea that is great for cookouts, game nights, parties, or even a light lunch! The original version uses just three Trader Joe's products (lentils, bruschetta sauce, and feta cheese), but this one breaks things down just a bit more to take advantage of garden fresh summer tomatoes when they are in season.
|1 lb. package steamed lentils|
|4-5 diced roma tomatoes|
|12 large fresh basil leaves (sliced into thin strips)|
|2 garlic cloves (minced)|
|2 Tablespoons olive oil|
|1 Tablespoon balsamic vinegar (optional)|
|1 teaspoon Italian seasoning|
|1 teaspoon kosher salt|
|1/2 teaspoon dried oregano leaves|
|Pinch of freshly ground black pepper|
|2 cups crumbled feta|
|flat pretzels or tortilla chips|
|1. Set aside a small handful of the diced tomatoes, a few of the basil leaf strips, and a tablespoon or two of the feta cheese.|
|2. Chop the tomatoes and mince the garlic. Slice the basil leaves into thin strips by stacking the leaves and rolling them like a cigar. Then use a sharp knife to slice them, known as a "chiffonade".|
|3. Combine the tomatoes, basil, garlic, olive oil, balsamic vinegar, Italian seasoning, salt, oregano, and black pepper in a bowl. Toss to combine.|
|4. Add the lentils and feta, then stir to combine. Transfer to a serving bowl and sprinkle with the reserved tomatoes, basil, and feta.|
|5. Serve with sliced baguette, crackers, sliced cucumbers, flat pretzels, or tortilla chips.|
7. Bruschetta Chicken
Pat is excited to share this newest simple and tasty Bruschetta Chicken recipe with you! The balsamic sauce, the melty mozzarella & sweet cherry tomatoes that burst with flavor seal the deal! Perfectly served on its own, with a simple side salad, or with some crusty bread to mop up that tasty sauce! Whatever you do, don’t skip that balsamic drizzle when serving!
|2 large chicken breasts, sliced in half lengthwise or four chicken cutlets|
|1 pint cherry tomatoes, halved|
|2 tablespoons balsamic vinegar|
|1 tablespoon olive oil|
|1 tablespoon melted butter|
|1 teaspoon salt|
|1/4 teaspoon pepper|
|1 teaspoon Italian seasoning|
|1 teaspoon minced garlic|
|1 cup mozzarella|
|Basil and balsamic drizzle for serving|
|1. Preheat oven to 400° and spray bottom of baking dish with olive oil spray|
|2. Make sauce by whisking together balsamic vinegar, olive oil, melted butter, salt, pepper, Italian seasoning, and minced garlic. Set aside|
|3. Arrange chicken breasts (seasoned with salt and pepper) and halved cherry tomatoes in baking dish and pour balsamic sauce over everything|
|4. Bake for 20 to 30 minutes (depending on size of chicken breasts) until cooked through|
|5. Add 1 cup of mozzarella to top of chicken breasts, place back in the oven for about 5 minutes until cheese is melted and bubbly. I turned on broiler for about 90 seconds at the end!|
|6. Remove chicken from oven and top with a drizzle of balsamic drizzle and chopped fresh basil|
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