05/02/2023Main courses - Pizzas, tarts and quiches - Appetizers and starters

Roasted vegetables, focaccia, and vegan cream cheese

Name: Roasted vegetables, focaccia, and vegan cream cheese
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 1 recipe focaccia; 2 bell pepper; 300 g Brussels sprouts; 1 tbsp maple syrup; 4 tbsp olive oil; 250 mL soy cream; 0.5 lemon; salt; pepper; 1 pinch Espelette pepper; 5 leaves basil

For hosting Spring / Summer Blender-free Italian cuisine

For: 4 serv.Difficulty: MediumPreparation: 25 minCooking: 50 min

This dish is inspired by the starter that was served at our wedding 🥺 It was caramelized roasted Brussels sprouts served on a herb cream with homemade focaccia. And here's an even better version: Maple-roasted peppers and Brussels sprouts, homemade fresh cheese, homemade focaccia, and spicy oil ❤️ It's just delicious, we've been eating this as an appetizer/starter for two days, and we can't get over how much we're enjoying it. At the same time, we are both passionate about focaccia. It's one of my favorite yeasted doughs to cook (I love them all, but let's say it's on par with brioche 😍), it's easy to make, and I think it's even simpler than bread! I really recommend giving it a try if you're usually a bit intimidated by yeast doughs!

I decided to write the focaccia recipe in a separate post here to make it easier to find.

Servings

Ingredients

Cups

-focaccia 1 (recipe)
-bell pepper 2
-Brussels sprouts 300 (g)
-maple syrup 1 (tbsp)
-olive oil 4 (tbsp)
-soy cream 250 (mL)
-lemon 0.5
-salt
-pepper
-Espelette pepper 1 (pinch)
-basil 5 (leaves)

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Steps

Prepare the fresh cheese (ideally the day before, or a few hours in advance): mix the soy cream with the juice of half a lemon. The cream will thicken instantly, but not as much as the desired result. So place it in the fridge for several hours so it can set more firmly.
Prepare the focaccia (see separate recipe). Preheat the oven to 180°C (355°F).
Slice the bell peppers into strips and cut the Brussels sprouts in half.
Place them in an oven-safe dish with 2 tablespoons of olive oil, salt, pepper, and maple syrup. Bake for 50 minutes.
Mix in a bowl two tablespoons of olive oil with Espelette pepper and some salt.
When everything is ready, season the fresh cheese with a little salt. Serve it in a large plate with the roasted vegetables and the chili oil. Accompany with some focaccia and a few basil leaves.