This Vegan White Bean Bruschetta recipe is a delicious Italian starter. Thick slices of toasted RYE sourdough bread are topped with white kidney beans, sundried cherry tomatoes , green pesto, and extra virgin olive oil. Creamy cannellini beans lend a nutty, earthy flavour whilst lashings of extra virgin olive oil add a fruity aroma.

slices of white bread are topped with a white bean, cherry tomato and pesto mixture on a wooden chopping board - 1

This bruschetta recipe is bursting with flavour! It is easy to prepare with a couple of ingredients and makes for the perfect starter or light lunch.

slices of white bread and a bowl of white beans and pesto are placed on a wooden chopping board - 2

Ingredients

Full ingredients and measurements can be found in the recipe card below.

Bread such as sourdough or baguette cut into thick slices

Cannellini beans aka White Kidney Beans. You can cook your own at home or use tinned beans. Great northern beans make a good alternative.

Green Pesto prepared with basil, pine nuts, garlic and olive oil. Alternatively, use red pesto or even Rose Harissa paste . A good nut free substitute for pesto is this basil sauce .

Cherry tomatoes (fresh, halved) and sundried tomatoes . You can use both or either in this recipe.

Fresh herbs such as fresh parsley and basil

Extra virgin olive oil and seasoning.

soaked white beans in the instant pot with water - 3

How to make White Bean Bruschetta

You can toast the bread in an oven or use a toaster.

If baking in the oven, place sliced bread on a baking sheet and bake until golden brown.

Brush oil over the toasted baguette slices along with some of the pesto

To be extra fancy, you can rub garlic clove on the toasted bread first.

In a bowl, mix together the white beans, tomatoes, pesto, herbs and seasoning. Mix well.

Top the toasted bread with the white bean mixture and serve.

Serving Suggestions

This white bread bruschetta is the perfect appetizer.

I love bruschetta alongside salads such as this Zucchini Ribbon Salad or simply dress salad greens with a little oil and balsamic vinegar or lemon juice.

Storage

Store leftover topping in an airtight container and keep in the fridge for 3 days.

If possible, store the mixture separately from the bread to prevent the bread becoming soggy.

Other starters and snacks recipes

Loaded cauliflower mash cheese balls

Baked sesame vegetable spring rolls

Strawberry, Goats’ Cheese and Pistachio Crostini

three slices of white bean bruschetta are placed on a wooden board and topped with extra basil pesto and fresh herbs - 4

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

Instagram
Facebook
Pinterest
YouTube

Vegan white bean bruchetta placed on a chopping board - 5

White Bean Bruschetta

Ingredients

10 pieces bread sliced
250 grams white beans cooked
100 gram green pesto
100 gram sundried tomatoes or semi dried cherry tomatoes
50 millilitres extra virgin olive oil
parsley and basil leaves finely chopped
salt to taste
freshly ground black pepper

Instructions

In a large bowl add the white beans, pesto (reserve a couple of teaspoons), olive oil, chopped fresh basil, and parsley leaves and season.
In a toaster or grill, toast the bread slices lightly.
Once toasted, spread over some pesto and drizzle a little olive oil.
Top the bread with the white bean mixture and garnish with extra herbs
Serve immediately.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Vegan white bean bruchetta placed on a chopping board - 6

White Bean Bruschetta

Ingredients

10 pieces bread sliced
250 grams white beans cooked
100 gram green pesto
100 gram sundried tomatoes or semi dried cherry tomatoes
50 millilitres extra virgin olive oil
parsley and basil leaves finely chopped
salt to taste
freshly ground black pepper

Instructions

In a large bowl add the white beans, pesto (reserve a couple of teaspoons), olive oil, chopped fresh basil, and parsley leaves and season.
In a toaster or grill, toast the bread slices lightly.
Once toasted, spread over some pesto and drizzle a little olive oil.
Top the bread with the white bean mixture and garnish with extra herbs
Serve immediately.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

The Vegan Larderis in its second year of trading. They specialise in delicious Deluxe Subscription and Gift food boxes. They make cooking, snacking and eating plant-based exciting, healthy and easy.It’s was a great start to 2019 where they were listed as the Best Vegan Subscription Box by The Independent!

Every month, The Vegan Larder will send a selection of at least 7 or more amazing vegan and palm oil-free items to try out. A mix of cooking helpers, sweet treats and chocolate and healthy items too! All tried & tested by founders, business partners and friends, Louise and Vanessa, so guaranteed to be delicious! They’ve even got a Gourmet Chocolate and Treat Box for the perfect gift. There is a gluten-free option and they are currently planning to launch an Allergy-friendly box too! They also focus on independent and ethical suppliers, especially those who are not well known, or who have limited stockists. This makes each box truly exciting to open! Also, all packaging, including the tape, is 100% compostable.

The Vegan Larder started life as a seasonal recipe blog. After friends would comment on ingredients Louise and Vanessa used to create easy, fresh vegan recipes they saw a gap in the market for a delivery box full of new ingredients and products aimed at making vegan cooking easy. They continue to publish delicious seasonal recipes each week.

Every box always contains more value than the £24.99 or £19.50 subscription price, sneaky extra treats, and of course the amazing Vegan Larder recipes that are created to help inspire customers to know how to use the products within the box.

So let us see what’s in the Vegan Larder Delux July box?