SUN-DRIED TOMATO & BLACK-EYED PEAS BRUSCHETTA
SERVES 10 TO 12 PORTIONS
1 long vegan baguette (or other crusty bread; gluten-free if necessary)
1 1/2 cups cooked cannellini beans (or one 15 oz. can, rinsed and drained)
3/4 cups 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
1/2 cup toasted pine nuts (or other toasted nut or seed), optional
1/2 cup chopped green onions, optional
NUTRITIONAL VALUES
Calories: 157kcal
Fat: 4.9g (0.4g S.Fat)
Carbs: 21.6g
Protein: 8.1g
Sugar: 1.3g
Sodium: 46mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Arrange the bread slices on a baking sheet in 1/2-inch slices. Bake for 7 to 10 minutes, or until the bacon is crispy and toasted. Place aside.
While the bread is toasting, combine the beans, tomatoes, garlic, basil, vinegar, salt, and pepper in a mixing bowl.
Scoop some of the bean mixture onto each toast and top with pine nuts and green onions (if using). Serve right away.
While the bread is toasting, combine the beans, tomatoes, garlic, basil, vinegar, salt, and pepper in a mixing bowl.
Scoop some of the bean mixture onto each toast and top with pine nuts and green onions (if using). Serve right away.
RECIPE NOTES
You can make the bruschetta topping ahead of time
and chill it until ready to use.
If you have any leftover bean mixture, it makes an excellent wrap or sandwich filling.
If you have any leftover bean mixture, it makes an excellent wrap or sandwich filling.
