SERVES 10 TO 12
PREP TIME: 10 minutes
ACTIVE TIME: 15 minutes
1 long vegan baguette (or other crusty bread; glutenfree 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
1. 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.
2. While the bread is toasting, mix together the beans, tomatoes, garlic, basil, vinegar, salt, and pepper.
3. 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
Sun-Dried Tomato & White Bean Bruschetta
