- 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.
Sun-Dried Tomato & White Bean Bruschetta
By Pragna Sanghavi
Mar, 10th
659
Servings
12 persons
Cook Time
25 minutes
Ingredients
7
- 9
Ingredients
- 1 long vegan baguette
- 1½ cups cooked cannellini beans
- ¾ cups oil-packed sun-dried tomatoes
- 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
- ½ cup chopped green onions, optional
Instructions
Notes/Tips
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.
