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Pesto White Bean Bruschetta from What the Health square

Pesto White Bean Bruschetta

Kip Andersen and Keegan Kuhn with Eunice Wong
Vegan Pesto White Bean Bruschetta is a terrific appetizer or side dish. It’s the perfect snack for parties! 
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 352 kcal

Ingredients
  

PESTO

  • ½ cup chopped zucchini
  • 1 handful fresh basil leaves
  • 1 clove garlic, minced, or ¼ teaspoon garlic powder
  • ½ cup pine nuts
  • ¼ cup water
  • 2 tablespoon fresh lemon juice
  • ½ teaspoon salt or to taste

BRUSCHETTA

  • ⅓ to ½ cup finely diced Roma tomatoes
  • ½ cup cannellini beans rinsed and drained
  • Salt and pepper to taste
  • Whole grain bread of choice

Instructions
 

  • To make the pesto, combine all the pesto ingredients in a blender or food processor and blend well.
  • To make the bruschetta, in a medium bowl, combine the tomatoes, beans, salt, and pepper and toss to blend.
  • Spread the pesto on the bread and top with the tomato and bean mixture.
  • Serve, and enjoy!

Notes

From What the Health by Kip Andersen and Keegan Kuhn with Eunice Wong (BenBella Books, 2018)