A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Sourdough Bruschetta

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Sourdough Bruschetta Recipe

Thin slices of these baguettes, with their fine crumb and crunchy crust, make a perfect bed for any of your favorite bruschetta toppings.

At a glance

Prep
Bake
Total
Yield
about 30 bruschetta
Nutrition information

Ingredients

Choose your measure:

Baguettes

Topping

  • 15-ounce can cannellini beans, rinsed and drained
  • 1 pint grape tomatoes, quartered
  • 1/2 cup diced red onion (half a medium onion)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Pizza Seasoning
  • 2 tablespoons olive oil, for brushing on baguettes

Instructions

  1. To make the baguettes: Combine all of the dough ingredients, kneading to form a smooth dough.
  2. Allow the dough to rise, covered, for 1 hour. Refrigerate, covered, for 12 to 18 hours.
  3. Divide the dough in half. Shape each piece into a 15" to 16" baguette, and place on a lightly greased or parchment-lined baking sheet, or into a baguette pan.
  4. Cover the baguettes and let them rise until very puffy, about 3 hours. Towards the end of the rising time, preheat the oven to 425°F.
  5. Spritz the baguettes with water, and make three fairly deep diagonal slashes in each.
  6. Bake the baguettes for 25 to 30 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack.
  7. To make the topping: Combine all of the topping ingredients.
  8. To assemble the bruschetta: Slice the baguettes 3/4" thick on the diagonal. Brush one side of each slice with oil.
  9. Place slices oiled side up on a baking sheet, and broil until the slices are lightly browned, about 2 minutes.
  10. Cool the toasts completely, then spoon a heaping tablespoon of topping onto each one.
  11. Yield: about 30 bruschetta.

Nutrition Information

  • Serving Size 1 piece (50g)
  • Servings Per Batch about 30
Amount Per Serving:
  • Calories 80
  • Calories from Fat 20
  • Total Fat 2g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 200mg
  • Total Carbohydrate 13g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.