Sun-Dried Tomato & White Bean Bruschetta


Sun-Dried Tomato & White Bean Bruschetta

Sun-dried tomatoes can add another flavor profile to your favorite foods. Try this appetizer course for your next family dinner or party. When you're ready, assemble the bruschetta, and serve! Just winner and perfect for any special occasion.
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12


  • 1 long vegan baguette (or other crusty bread; gluten-free if necessary)
  • 1½ cup (265g) cooked cannellini beans (or one 15oz/425g can, rinsed and drained)
  • ¾ cup (75g) oil-packed sun-dried tomatoes, well drained and diced small
  • 1 garlic clove, crushed
  • 2 tbsp fresh basil chiffonade
  • 3 tbsp white wine vinegar
  • salt and black pepper to taste
  • ½ cup (80g) toasted pine nuts (or other toasted nut or seed) (optional)
  • ½ cup (50g) chopped green onions (optional)


  • Preheat the oven to 350°F/180°C. Slice the bread into ½-inch(1cm) 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.


  • 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.
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