This Vegan White Bean Bruschetta recipe is a delicious Italian starter. Thick slices of toasted RYE sourdough bread are topped with white kidney beans, sundried cherry tomatoes, green pesto, and extra virgin olive oil. Creamy cannellini beans lend a nutty, earthy flavour whilst lashings of extra virgin olive oil add a fruity aroma.

slices of white bread are topped with a white bean, cherry tomato and pesto mixture on a wooden chopping board

This bruschetta recipe is bursting with flavour! It is easy to prepare with a couple of ingredients and makes for the perfect starter or light lunch.

slices of white bread and a bowl of white beans and pesto are placed on a wooden chopping board

Ingredients

Full ingredients and measurements can be found in the recipe card below.

Bread such as sourdough or baguette cut into thick slices

Cannellini beans aka White Kidney Beans. You can cook your own at home or use tinned beans. Great northern beans make a good alternative.

Green Pesto prepared with basil, pine nuts, garlic and olive oil. Alternatively, use red pesto or even Rose Harissa paste. A good nut free substitute for pesto is this basil sauce.

Cherry tomatoes (fresh, halved) and sundried tomatoes. You can use both or either in this recipe.

Fresh herbs such as fresh parsley and basil

Extra virgin olive oil and seasoning.

soaked white beans in the instant pot with water

How to make White Bean Bruschetta

You can toast the bread in an oven or use a toaster.

If baking in the oven, place sliced bread on a baking sheet and bake until golden brown.

Brush oil over the toasted baguette slices along with some of the pesto

To be extra fancy, you can rub garlic clove on the toasted bread first.

In a bowl, mix together the white beans, tomatoes, pesto, herbs and seasoning. Mix well.

Top the toasted bread with the white bean mixture and serve.

Serving Suggestions

This white bread bruschetta is the perfect appetizer.

I love bruschetta alongside salads such as this Zucchini Ribbon Salad or simply dress salad greens with a little oil and balsamic vinegar or lemon juice.

Storage

Store leftover topping in an airtight container and keep in the fridge for 3 days.

If possible, store the mixture separately from the bread to prevent the bread becoming soggy.

Other starters and snacks recipes

Loaded cauliflower mash cheese balls

Baked sesame vegetable spring rolls

Strawberry, Goats' Cheese and Pistachio Crostini

three slices of white bean bruschetta are placed on a wooden board and topped with extra basil pesto and fresh herbs

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📖 Recipe

Vegan white bean bruchetta placed on a chopping board

White Bean Bruschetta

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This delicious white bean bruschetta is made with white beans, pesto and cherry tomatoes.

Course Mains, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 5

Total Time 15

Servings pieces

Author Hayley Dhanecha

Ingredients

10 pieces bread sliced
250 grams white beans cooked
100 gram green pesto
100 gram sundried tomatoes or semi dried cherry tomatoes
50 millilitres extra virgin olive oil
parsley and basil leaves finely chopped
salt to taste
freshly ground black pepper

Instructions

In a large bowl add the white beans, pesto (reserve a couple of teaspoons), olive oil, chopped fresh basil, and parsley leaves and season.
In a toaster or grill, toast the bread slices lightly.
Once toasted, spread over some pesto and drizzle a little olive oil.
Top the bread with the white bean mixture and garnish with extra herbs
Serve immediately.

Notes

Red pesto can be used in this recipe.

The topping can be made in advance and kept in the refrigerator for later

Serve it warm by heating the white bean mixture in a pan prior to topping on the bread and serve immediately.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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