Vegan Bruschetta with White Bean Spread and Sun-Dried Tomatoes

Elegant minimalist table setting featuring vegan bruschetta with white bean spread, sun-dried tomatoes, fresh basil, and a drizzle of balsamic glaze on a neutral background.
Vegan Bruschetta with White Bean Spread and Sun-Dried Tomatoes

Introduction

Delight your guests with this savory vegan Bruschetta with White Bean Spread and Sun-Dried Tomatoes. It's a fresh, flavorful appetizer that perfectly captures the spirit of Italian cuisine with a vegan twist.

Ingredients

  • 1 baguette, sliced and toasted
  • 1 cup canned white beans, drained and rinsed
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • Balsamic glaze (optional, for drizzling)

Instructions

  1. In a food processor, blend the white beans, garlic, olive oil, and lemon juice until smooth. Season with salt and pepper.
  2. Spread the white bean mixture on each toasted baguette slice.
  3. Top with chopped sun-dried tomatoes and basil.
  4. Drizzle with balsamic glaze if desired.
  5. Serve immediately.

Serve these delightful bruschettas at your next gathering and watch them disappear! Their combination of creamy white beans and tangy sun-dried tomatoes on crispy bread is sure to impress.

Isabella

Additional Information
NutritionfactsCalories: 200 per serving, Fat: 6g, Carbs: 30g, Protein: 8g 
Preparation Time15 minutes 
Allergy InformationGluten, Garlic