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Artichoke Feta Bruschetta

If you've got company coming and need a tasty vegan dish to tide them over until dinner, serve this tangy vegan bruschetta, topped with artichokes, sun-dried tomatoes, and vegan feta. Serve it with an organic white wine.

If you've got company coming and need a tasty vegan dish to tide them over until dinner, serve this tangy vegan bruschetta, topped with artichokes, sun-dried tomatoes, and vegan feta cheese.
If you've got company coming and need a tasty vegan dish to tide them over until dinner, serve this tangy vegan bruschetta, topped with artichokes, sun-dried tomatoes, and vegan feta cheese.

Artichoke Feta Bruschetta

Serves 8

Ingredients:

  • 1 (16-ounce) sourdough baguette (read the ingredients list on the label)

  • 2 garlic cloves, halved

  • 1 (6-ounce) jar marinated artichoke hearts, drained, chopped

  • 3/4 cup sun-dried tomatoes packed in olive oil, drained, chopped

  • 1 cup canned white beans, rinsed, drained

  • 1 tablespoon finely grated lemon zest

  • 1/2 cup finely chopped fresh parsley

  • 1 cup crumbled vegan feta cheese or more to taste


Directions:

  1. Preheat oven to 400 degrees F. and spray a baking sheet with cooking spray.

  2. Cut baguette into 1/2-inch slices on a diagonal. Place bread on prepared baking sheet and bake until toasted, about 10 minutes.

  3. As soon as toasts are cool enough to handle, rub them with cut sides of garlic.

  4. Mince garlic and put it in a large bowl. Add artichoke hearts, tomatoes, beans, and lemon zest, tossing to combine.

  5. In a small bowl, combine parsley and vegan cheese, tossing to combine.

  6. Top toasts with artichoke mixture and sprinkle with vegan cheese mixture. Serve immediately.


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