Gluten-free Bruschetta
This fresh and delicious appetizer is perfect to serve at your summer cookout! It's easy to make, and is sure to be a crowd pleaser!
Ingredients
- 2 cups2 cups2 cups Diced Tomatoes, Campari Tomatoes
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, finely chopped
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar
- 1 tsp1 tsp1 tsp dried Oregano
- 176 gram176 gram176 gram Gluten-free Baguette, (Schar brand)
- 1/2 tsp1/2 tsp1/2 tsp Primal Palate Kosher Flake Salt
- 1 clove1 clove1 clove Garlic
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 400 F.
- Dice your tomatoes, and place in a medium sized mixing bowl.
- Thinly slice your basil, and add to the bowl with the tomato.
- Pour 1/4 cup of the olive oil over the tomatoes, and set aside the remaining 1/4 cup for brushing the bread.
- Pour the 2 tablespoons of balsamic vinegar over the tomatoes.
- Add the dried oregano, and gently stir to combine well.
- Set the bowl of tomatoes and basil aside to marinate while you prepare the baguette.
- Slice the baguette approximately 3/4 inch thick, and place on a baking sheet.
- Brush both sides with olive oil, and toast in the oven for 12-15 minutes.
- Once the baguette is toasted, remove from the oven and rub with a raw clove of garlic that you have sliced in half.
- Top with the marinated tomato topping, serve, and enjoy!
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About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 268 |
Fat: | 20 g |
Carbohydrates: | 21 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 268 mg |
Fiber: | 3 g |
Sugars: | 2 g |
Calculated per serving. |
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