Easy Vegan Bruschetta with Baked Polenta Rounds
Ingredients
The polenta rounds
The bruschetta topping
-
4
pieces
fresh tomatoes, chopped
-
½
cup
sliced basil
-
½
cup
sliced arugula (optional)
-
1
cup
white beans (like great northern or cannellini)
-
2
teaspoons
chopped garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
A drizzle of
none
olive oil (optional)
-
to taste
none
Miso Balsamic Dressing
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the polenta into ¼ inch rounds and place them on a parchment-lined baking sheet.
- Bake the polenta for 40 minutes or until golden brown and crispy.
- While the polenta is baking, combine all bruschetta topping ingredients in a large bowl, excluding the balsamic dressing.
- Once the polenta is done and slightly cooled, top each round with the bruschetta mixture.
- Drizzle with Miso Balsamic Dressing and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
85
Total fat
0g
Total carbohydrates
16g
Total protein
5g
Sodium
427mg
Cholesterol
0mg
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