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Pesto White Bean Bruschetta from What the Health square

Pesto White Bean Bruschetta

Vegan Pesto White Bean Bruschetta is a terrific appetizer or side dish. It’s the perfect snack for parties! 

Course Appetizer
Cuisine American
Keyword vegan bruschetta, what the health, White Bean Bruschetta
Prep Time 10 minutes
Total Time 10 minutes
Yields 4 servings
Calories 352 kcal
Author Kip Andersen and Keegan Kuhn with Eunice Wong

Ingredients

PESTO

  • 1/2 cup chopped zucchini
  • 1 handful fresh basil leaves
  • 1 clove garlic, minced, or 1/4 tsp garlic powder
  • 1/2 cup pine nuts
  • 1/4 cup water
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt or to taste

BRUSCHETTA

  • 1/3 to 1/2 cup finely diced Roma tomatoes
  • 1/2 cup cannellini beans rinsed and drained
  • Salt and pepper to taste
  • Whole grain bread of choice

Instructions

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

Recipe Notes

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