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Plant-Based Bruschetta with Roasted Red Peppers and Olives

Quick to prepare, our Plant Based Bruschetta is a wonderful vegetarian option that will certainly be a crowd pleaser. This fresh and tasty recipe combines roasted red peppers, tomatoes, and olives all topped on an Artesano™ Roasted Garlic Baguette. Great as side dish with your dinner or a savoury appetizer at your next get together. Serves eight.

Preparation 20 min
Total 20 min
8 servings

Ingredients

  • 1 Villaggio® Artesano™ Roasted Garlic Baguette
  • 3 garlic cloves – finely minced
  • 4 tbsp (60 mL) capers – drained and chopped
  • Zest and juice from 1 lemon
  • 3 tbsp (45 mL) red wine vinegar
  • 4 tbsp (60 mL) dijon mustard
  • 1/2 cup (125 mL) olive oil
  • Kosher salt
  • freshly ground black pepper
  • 1 small red onion – very thinly sliced
  • 1 cup mixed olives: nicoise and castelvetrano
  • 1 can (398 mL) white beans drained
  • 300g green beans – blanched
  • 1/2 cup (125 mL) fresh basil leaves
  • 2 heirloom tomatoes
  • 1 jar of roasted red peppers drained

Directions

  1. Prepare baguettes according to package instructions.
  2. Whisk garlic, capers, red wine vinegar and dijon together.
  3. Add in olive oil in a steady stream.
  4. Add in the sliced onions, olives and white beans.
  5. Take the peppers and arrange on the baguette slices.
  6. Top with the green beans and dressing mix evenly.
  7. Sprinkle the shredded basil over the top. Allow to marinate before consuming.