Polenta rounds with tomato white bean bruschetta on top on a white plate

Easy Vegan Bruschetta with Baked Polenta Rounds

This easy bruschetta is the perfect vegan appetizer you can throw together in minutes! It's gluten free, flavorful and has an extra bonus of added protein!

Course Appetizer
Cuisine Mediterranean
Keyword Polenta Bites, Vegan Polenta Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 85 kcal
Author Sophia DeSantis


  • 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


  1. Preheat oven to 400F/ 200C. 

  2. Slice polenta into ΒΌ 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

Recipe Notes

Tips to prep ahead:

Nutrition Facts
Easy Vegan Bruschetta with Baked Polenta Rounds
Amount Per Serving
Calories 85
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 427mg18%
Potassium 473mg14%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 3g3%
Protein 5g10%
Vitamin A 1240IU25%
Vitamin C 18.8mg23%
Calcium 48mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.