This healthy stacked bruschetta toast is a savory and healthy addition to your new years resolution. With a garlicky cannellini bean spread, roasted zucchini, creamy mozzarella cheese, and a toasted piece of tart sourdough bread this recipe is the bomb.com. With diet restrictions this recipe is such a versatile recipe you need to have in your arsenal.
Happy New Year everyone! We hope you had a good holiday season. And since the holiday seasons can take a toll on every part of our lives we decided to bring in the new year with some healthy and Whole30 inspired options for the month. Starting off with this healthy stacked bruschetta toast.
For those who don’t know what the Whole30 challenge is, it is a 30 day challenge where you don’t eat:
- Processed foods/ sugars
- Dairy
- Grains
- Legumes
- Alcohol
- Preservatives such as carrageenan
- and Sugar
It’s more of a reset versus a lifestyle diet change. But once you have completed it it’s hard going back to the junky lifestyle you had before.
But we do tend to fall back into a couple of our favorite staples once the challenge is done. Those tend to be grains and legumes.
Sourdough bread, for example, we find to be a nourishing carb saver that has a lot of probiotics and minerals that we think deserves to come back. You can create many different recipes with sourdough bread. Such as many forms of toast, your own homemade croutons, or even breading for your favorite proteins.
So before we dive into our more Whole30 focused recipes, we present to you bruschetta toast.
Bruschetta is a flavorful tomato salad? Italian salsa? Whatever it is. Comprised with array of spices, tomato, and oil and vinegar. This recipe hits about every tastebud on the way down.
With a garlicky cannellini bean spread, roasted zucchini, creamy mozzarella cheese, and a toasted piece of sourdough bread this recipe is the bomb.com.
You can always omit the cheese for a vegan dish or serve it on a chicken breast or sweet potato toast slice to make it paleo.
Healthy Stacked Bruschetta Toast
Ingredients
Bruschetta
- 3 medium tomatoes chopped
- 1/2 medium red onion chopped
- 3 cloves garlic minced
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
Cannellini Bean Hummus
- 1 15oz can of cannellini beans rinsed
- 1/2 cup cashews soaked
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp parsley
- water used as needed to thin out
Roasted Zucchini
- 1 zucchini sliced
- 1/4 cup olive oil
- 2 tsp salt
- 1 tsp black pepper
Toast
- 4 slices sourdough bread
- mozzarella cheese
- cherry tomatoes halved
- basil finely sliced
Instructions
Bruschetta
- In a medium bowl, combine all bruschetta ingredients. Mix until well combined and place in the fridge to have all your ingredients mingle together.
Cannellini Bean Hummus
- In a food processor, add beans, soaked cashews, and nutritional yeast and pulse until the ingredients are well combined. If consistency is too thick add a little water to thin it out.
- Transfer hummus mixture to a bowl and fold in the oregano and parsley.
Roasted Zucchini
- Preheat oven to 425°F
- In a small bowl, add zucchini, oil, salt, and pepper and mix until the zucchini is evenly covered.
- Place zucchini slices on a parchment lined baking sheet and bake for 15-20 minutes or until zucchini has browned on the edges.
Toast Assembly
- Toast your slices of sourdough bread.
- Once toast is done, spread an even layer of hummus to your toast.
- Top with two slices of zucchini, a spoonful of bruschetta, mozzarella cheese, and cherry tomatoes.
