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!
Preheat oven to 400F/ 200C.
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.
While baking, place all ingredients, except for the balsamic, into a large bowl and combine well.
You can also make the balsamic drizzle now if it isn't made.
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
Tips to prep ahead: