Gluten-free Bruschetta (Edit recipe)

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!

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This 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.

by Primal Palate

Serves: 6

Ingredients

2 cups Diced Tomatoes, Campari Tomatoes
2 Tbsp fresh Basil, finely chopped
1/2 cup Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1 tsp dried Oregano
176 gram Gluten-free Baguette, (Schar brand)
1/2 tsp Primal Palate Kosher Flake Salt
1 clove Garlic
1/2 tsp Black Pepper

Shop

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!