Vegan Bruschetta (5 Ways!)
Serves 8
15 mins prep
15 mins cook
30 mins total
This vegan bruschetta recipe is a twist on a classic Italian dish. It has a mixture of sweet tomato, crunchy zucchini, and creamy white beans that sit on top of a whole wheat baguette, topped with fresh herbs for a finishing touch. This simple recipe is great as an appetizer, light lunch, or side dish!
Cut all of your veggies, and heat a large pan over medium heat
Saute the red onion, red pepper, zucchini, eggplant and garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.
Add the rest of the topping ingredients. Add the white beans, Roma tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through. If you are using vegan cheese, stir it in right when the tomato mixture is almost done cooking, and let it warm for 1-2 minutes until it melts.
Warm Your Bread: Chop the baguette into thick slices. Toast the bread on a grill pan or in the toaster oven until slightly crispy and golden brown.
Assemble your bruschetta. Top each of the baguette slices with the white bean mixture, some fresh ripe tomatoes, chopped fresh basil, a drizzle of balsamic vinegar, and a sprinkle of sea salt.
