Pesto White Bean Bruschetta
[Vegan]
Author Bio
The definitive, stand-alone companion book to the acclaimed documentary—now with 50 plant-based recipes and full-color...
The definitive, stand-alone companion book to the acclaimed documentary—now with 50 plant-based recipes and full-color photos to help you start changing your health for the better. Journey with Andersen and Kuhn as they crisscross the country, talking to doctors, dietitians, public health advocates, whistle-blowers, and world-class athletes, to uncover the truth behind the food we eat. With the help of writer Eunice Wong, they empower eaters with knowledge about the lethal entwining of the food, medical, and pharmaceutical industries, and about the corporate web that confuses the public and keeps Americans chronically—and profitably—ill. Read more about What the Health, Kip Andersen and Keegan Kuhn with Eunice Wong
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Pesto White Bean Bruschetta [Vegan]
Pesto and bruschetta collide in this dish to make the perfect appetizer or snack! This recipe is very simple and quick to make, and is sure to satisfy your cravings!
Ingredients You Need for Pesto White Bean Bruschetta [Vegan]
How to Prepare Pesto White Bean Bruschetta [Vegan]
- To make the pesto, combine all the pesto ingredients in a blender or food processor and blend well.
- To make the bruschetta, in a medium bowl, combine the tomatoes, beans, salt, and pepper and toss to blend.
- Spread the pesto on the bread and top with the tomato and bean mixture.
- Serve, and enjoy!
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