Gluten Free Tomato Bruschetta with Garlicky Baguette (Edit recipe)

Tomato bruschetta was one of the first dishes I “mastered” in my early cooking days. It just bursts with flavor yet is made from the simplest ingredient list - juicy tomatoes, fragrant basil, finely minced red onion, good olive oil, tangy balsamic vinegar, fresh garlic and seasoned with salt and pepper. It can be enjoyed on top of a crunchy garlicky crostini (I am drooling already…), spooned on top of grilled chicken, or paired with spring mix and fresh mozzarella for a fun salad.

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	11 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	181 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.

by allisappetite

View original recipe

Serves: 4

Ingredients

For the Bruschetta

5 whole Roma Tomato, chopped
2 Tbsp Extra Virgin Olive Oil
1/4 cup fresh Basil, chiffonade into ribbons
2 Tbsp Balsamic Vinegar
3 cloves Garlic, minced
1 pinch Salt and Pepper, to taste

For the Baguette

1 whole Gluten-free Bread, cut into slices
1 Tbsp Extra Virgin Olive Oil
1 pinch Salt
1 clove Garlic, large, cut in half

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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

Dice up the Roma tomatoes. Season generously with salt and pepper.
Drizzle in 2 tbsp olive oil. Stir together and let the mixture sit for 30 minutes while excess water is drawn out from the tomatoes.
Drain the excess liquid from the tomatoes. Add in the garlic, basil and balsamic vinegar.
Toss everything together, taste, and add more seasoning or balsamic vinegar as needed. The flavor will develop even more after the bruschetta sits for a few hours.
If you choose to enjoy the bruschetta on a garlicky baguette: cut the baguette into slices and lay on a baking sheet in a single layer. Drizzle a little bit of olive oil and a pinch of salt on top. Place into a 400° oven for about 5 minutes or until slightly crispy, but not crunchy. Remove from oven and careful rub each slice with a half of a garlic clove using the inside of the clove for a stronger flavor. Top with the bruschetta before eating, or serve them side-by-side to spoon the mixture on top as you're ready to eat.
Meanwhile, cut the four slices of bread into quarters. Space them out evenly on a sheet tray. Transfer the sheet tray into the oven and toast until the bread is golden. You may want to flip the bread over after about 10 minutes to continue cooking evenly.
Take the bread out of the oven once toasted and run a garlic clove over each slice, while still warm, about 2-3 times to infuse with the garlic flavor.
Take the tomato mixture - you may want to drain some of the excess liquid - then toss with the fresh basil and balsamic vinegar. Give it a taste add a little more salt and pepper, if necessary.
Top each crostini with a scoop of bruschetta and enjoy!!
Optional: Sprinkle some parm cheese on top to finish.

Notes

This recipe is most flavorful when made with tomatoes in season, but roma tomatoes still work year-round. Whenever possible, let the bruschetta flavors marinate for at least one hour before enjoying, but the longer it can sit (preferably a few hours), the more the flavors will develop.