Sun-Dried Tomato & White Bean Bruschetta

Name: Sun-Dried Tomato & White Bean Bruschetta
Cook time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1 long vegan baguette (or other crusty bread; gluten-free if necessary); 1½ cups cooked cannellini beans (or one 15-ounce can, rinsed and drained); ¾ cups oil-packed sun-dried tomatoes, well drained and diced small; 1 garlic clove, crushed; 2 tbsp. fresh basil chiffonade; 3 tbsp. white wine vinegar; to taste salt and black pepper; ½ cup toasted pine nuts (or other toasted nut or seed), optional; ½ cup chopped green onions, optional

Preheat the oven to 350°F. Slice the bread into ½-inch slices and arrange them on a baking sheet. Bake for 7 to 10 minutes, until crispy and toasted. Set aside.

Cook25 min
Total25 min
Serves12
LevelEasy

Breakfast Dairy-Free Vegan Vegetarian Italian

Sun-Dried Tomato & White Bean Bruschetta

Ingredients

1 long vegan baguette (or other crusty bread; gluten-free if necessary)
1½ cups cooked cannellini beans (or one 15-ounce can, rinsed and drained)
¾ cups oil-packed sun-dried tomatoes, well drained and diced small
1 garlic clove, crushed
2 tbsp. fresh basil chiffonade
3 tbsp. white wine vinegar
to taste salt and black pepper
½ cup toasted pine nuts (or other toasted nut or seed), optional
½ cup chopped green onions, optional

Preparation

Preheat the oven to 350°F. Slice the bread into ½-inch slices and arrange them on a baking sheet. Bake for 7 to 10 minutes, until crispy and toasted. Set aside.
While the bread is toasting, mix together the beans, tomatoes, garlic, basil, vinegar, salt, and pepper.
Scoop some bean mixture onto each of the toasts and sprinkle the tops with pine nuts and green onions (if using). Serve immediately.
TIP: You can prepare the bruschetta topping a few hours in advance and chill until ready to use. If you have leftover bean mixture, it makes a great filling for a wrap or sandwich.