Easy Vegan Bruschetta with Baked Polenta Rounds

Easy Vegan Bruschetta with Baked Polenta Rounds

Easy Vegan Bruschetta with Baked Polenta Rounds

Ingredients

  • 1 sleeve of polenta (a sleeve is 18 ounces)
  • 4 fresh tomatoes , chopped
  • 1/2 cup sliced basil
  • 1/2 cup sliced arugula , optional for a kick
  • 1 cup white beans , like great northern or cannellini
  • 2 teaspoons chopped garlic , about 2 large cloves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • A drizzle of olive oil , optional
  • Miso Balsamic Dressing , see note
US Customary – Metric

Instructions

  1. Preheat oven to 400F/ 200C.

  2. Slice polenta into ¼ inch rounds, place on a parchment lined baking sheet and bake for 40 minutes or until they begin to get golden brown and crispy.

  3. While baking, place all ingredients, except for the balsamic, into a large bowl and combine well.

  4. You can also make the balsamic drizzle now if it isn’t made.

  5. Once the polenta is done and cooled a bit, top it with the bruschetta mix and drizzle some Miso Balsamic Dressing over the top. Serve immediately

Source recipes and image credit

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