Blueberry-Basil Bruschetta

recipe: Brian Oliver | photography: Harrison Housen

PISTACHIO CRUST ¾ cup roasted pistachios ¾ cup almonds 4 pitted dates 1 tablespoon coconut oil

KALAMATA-CASHEW CREMA 2 cups raw cashews (Soak overnight then drain and rinse.) 1 cup soy milk ¼ cup pitted kalamata olives 1 tablespoon nutritional yeast 1½ teaspoon citric acid* ½ teaspoon sea salt

*If you don’t have citric acid, use a tablespoon of lemon juice and cut back on soy milk just a smidge.

BLUEBERRY-BALSAMIC REDUCTION 1 cup blueberries ¼ cup balsamic vinegar

BLUEBERRY-BASIL BRUSCHETTA 2 cups blueberries ½ cup loosely packed basil

For the pistachio crust, add the pistachios and almonds to the food processor and chop until fine. Add coconut oil and dates, pulsing until the dates are fully mixed in. Dump the mixture onto parchment paper on a flat surface and then cover it with another piece parchment paper. Use the bottom of a drinking glass to flatten the mixture out and into a circle. Chill in the fridge while you make the rest of the recipe. Place all of the kalamata cashew crema ingredients in a highspeed blender and blend on high for 2 minutes, until smooth. Store it in a squirt bottle or pastry bag for quick use. In a small saucepan, bring blueberry-balsamic reduction ingredients to a boil for about 8 minutes allowing it reduce down until you can draw a line in the middle and see the bottom of the pan. Stir often to avoid the reduction burning. Add the reduction and the blueberry-basil bruschetta ingredients into your food processor and process for 30 seconds. Now it’s time to put it together. Build it like a pizza: Spread the blueberry-basil bruschetta and balsamic reduction in a thick layer over the crust. Then drizzle the kalamata-cashew crema over the top. Decorate with watercress, arugula, basil or edible flowers.

For the past 12 years, Brian Oliver has slowly built his career in the craft cocktail scene in Indianapolis. Ball and Biscuit has been his main home for the past few years while recently joining Parlor Public House. Art, music, culinary and everything in between are his passions. Influenced by the West Coast, his culinary mind-set aims to push the Midwest ideals with creativity with plant-based ingredients. Follow him @cactusandseance on Instagram.