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 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
Instructions
- 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.
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You can prepare the bruschetta topping a few hours in advance and chill until ready to use.
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If you have leftover bean mixture, it makes a great filling for a wrap or sandwich.