Vegan Spring Bruschetta

1. 1

   To make the toasts, slice the baguette diagonally 1/2 inch thick.

2. 2

   Preheat oven to 425 degrees F and spread baguette slices in a single layer on one or two rimmed baking sheets.

3. 3

   Brush both sides of each slice with olive oil (or use olive oil spray if youre in a hurry) and sprinkle with salt.

4. 4

   Bake about 8 minutes, rotating pan(s) halfway through, until medium golden brown.

5. 5

   When still warm, but cool enough to handle, rub cut side of garlic clove on one or both sides of each toast.

6. 6

   Set aside to cool completely, then store in an airtight container up to two days.

7. 7

   On a rimmed baking sheet, toss carrots and radishes with olive oil to coat, then sprinkle with salt and pepper.

8. 8

   Bake (in the 425 degrees F oven) for 15 minutes.

9. 9

   The vegetables should be tender but barely browned.

10. 10

    Once cool, transfer carrots and radishes to a bowl with scallions, lemon juice, fresh herbs, and additional salt and pepper to taste.

11. 11

    To assemble bruschetta, spread each toast with a thick layer of lentil dip, a spoonful of vegetables, and extra fresh herbs for garnish.

12. 12

    Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.