Gluten Free Bruschetta Recipe
This gluten free tomato bruschetta is the perfect summer appetiser or sharing dish for a gathering or 'picky bits' dinner. The topping is even better made a day in advance!
Servings: 16 bruschetta
Ingredients
- 4 gluten free ciabatta rolls I used the Schär ciabatta rolls
- 500 g tomatoes
- 0.5 red onion v finely chopped
- 1 tsp garlic paste
- 1 tbsp balsamic vinegar
- 8 fresh basil leaves finely chopped
- Pinch sea salt
- 3 tbsp olive oil
Instructions
- Roughly chop the tomatoes and place in a sieve over a bowl for 5-10 minutes to let the juices drain out. (Discard the juices once done).
- Mix the tomatoes, red onion, garlic, balsamic, basil, sea salt and olive oil in a large bowl. Cover and chill for at least one hour so the flavours meld together.
- Cut each ciabatta in half, then in half again, so you have 4 square pieces of bread. (see photo) Grill on both sides for 1-2 minutes until golden on each side.
- Top the ciabatta slices with the tomato mixture and serve straight away.
Nutrition
Serving: 1bruschetta | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g
