Sun-Dried Tomato & White Bean Bruschetta

Sun-Dried Tomato & White Bean Bruschetta Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 15 minutes


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 tablespoons fresh basil chiffonade

3 tablespoons white wine vinegar

Salt and black pepper to taste

½ cup toasted pine nuts (or other toasted nut or seed), optional

½ cup chopped green onions, optional


1Preheat the oven to 350°F. Slice the bread into ½-inch slices and arrange them on a baking sheet.

2Bake for 7 to 10 minutes, until crispy and toasted. Set aside.

3While the bread is toasting, mix together the beans, tomatoes, garlic, basil, vinegar, salt, and pepper.

4Scoop some bean mixture onto each of the toasts and sprinkle the tops with pine nuts and green onions (if using). Serve immediately.

5You can prepare the bruschetta topping a few hours in advance and chill until ready to use.

6If you have leftover bean mixture, it makes a great filling for a wrap or sandwich.

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