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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
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
85
kcal
Author
Sophia DeSantis
Ingredients
1
sleeve of polenta
(a sleeve is 18 ounces)
4
fresh tomatoes
, chopped
½
cup
sliced basil
½
cup
sliced arugula
, optional for a kick
1
cup
white beans
, like great northern or cannellini
2
teaspoons
chopped garlic
, about 2 large cloves
½
teaspoon
sea salt
¼
teaspoon
ground black pepper
A drizzle of olive oil
, optional
Miso Balsamic Dressing
, see note
US Customary
-
Metric
Instructions
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
Notes
I measure the basil and arugula loosely packed.
You can just use balsamic vinegar for a quick option instead of the dressing.
This makes about 16 rounds of polenta pieces. Serving size is about 4.
Tips to prep ahead:
Make the balsamic drizzle.
Mix up the bruschetta topping the night before.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
16
g
|
Protein:
5
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
427
mg
|
Potassium:
473
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1240
IU
|
Vitamin C:
18.8
mg
|
Calcium:
48
mg
|
Iron:
1.2
mg