Vegan Bruschetta
Fresh tomatoes, creamy white beans, and fragrant basil merge in this vegan bruschetta with a nourishing twist. It takes just 30 minutes to make and is layered over crisp toasted bread for that iconic difference in textures. I love making this as an appetizer, snack, or as an entire meal.
Servings: 8 servings
Calories: 254kcal
Ingredients
- 1 red pepper diced
- 1 red onion diced
- 3-5 small zucchini chopped
- 1 small eggplant diced
- 5 cloves garlic minced
- 15 oz cannellini beans, rinsed and drained 1 can
- 15 oz stewed diced or crushed tomatoes with Italian spices 1 can
- 2 tsp dried Italian Seasoning
- 16 slices fresh whole wheat or whole grain bread
- salt & crushed red pepper to taste
- fresh basil or herbs of choice
Instructions
- 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.
Notes
- My #1 Secret Tip for this vegan bruschetta recipe is to assemble it just before serving. This keeps the bread crisp and prevents it from becoming too soft from the moisture in the topping.
- Toast properly: I make sure the bread is golden and crisp. If you are unsure of how to do this, check out my guide on how to toast bread in the oven.
- Drain tomatoes: If the tomatoes are extra juicy, I remove the seeds or excess liquid before cooking to avoid sogginess.
- Use fresh herbs: I use fresh basil for its aromatic and peppery flavor. Be sure to add just before serving to avoid oxidation.
- Season gradually: I taste and adjust the seasoning after combining everything to make sure I have struck the right note.
- Do not overcook vegetables: Sauteing the veggies until just tender allows them to retain texture and avoid turning into mush.
Nutrition
Serving: 2bruschetta pieces | Calories: 254kcal | Carbohydrates: 42g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 440mg | Potassium: 812mg | Fiber: 14g | Sugar: 9g