Easy Vegan Bruschetta with Baked Polenta Rounds
Serves 415 mins prep25 mins cook
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!
0 servings
What you need
Instructions
1 Preheat oven to 400F/ 200C. 2 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. 3 While baking, place all ingredients, except for the balsamic, into a large bowl and combine well. 4 You can also make the balsamic drizzle now if it isn't made. 5 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 immediatelyView original recipe