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.
Dairy-Free: There’s no need for modifications to accommodate a dairy-free diet.
Heat a large pan over medium heat. Drizzle olive oil in before adding the red onion, red pepper, zucchini, eggplant, and fresh garlic. Heat until the veggies are cooked through.
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.
Using a sharp knife, slice the baguette into thick slices. Toast the bread on a grill pan or in the toaster oven until slightly crispy and golden brown.
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.