Two nights ago, Parrish and I enjoyed by far one of our favorite summer meals:
Gluten Free Bruschetta!
In fact this is the third time I’ve made it this summer! We’ve been
cursed blessed with a ton of rain here in NC, so our tomato plants are booming. And the basil plant is more like a basil bush!
Gluten Free Bruschetta is super easy, and you can change up the ingredients depending on what you have on hand. Don’t have onion? Use a pepper. Don’t like onion? Skip it! No garlic? Add a shallot. It can really be whatever you want!
Start with a gluten free baguette. I love the Schar brand, but I couldn’t find it this week, so I used Against the Grain. I cut it into slices and nuked it for 30 seconds to soften the loaf.
Then I melted 1-2 tbsp. of butter in a cast iron skillet and soaked the bread in the melted butter. On medium heat, the baguette will brown nicely in the butter.
Need a visual? Check out the first 5 seconds of this scene from Julie & Julia:
While your bread is browning, roughly chop tomato and white onion. You want more tomato than onion, about a 1 to 3 ratio. Transfer to a mixing bowl. Add in a handful of chopped basil, 1-2 cloves of minced garlic, a swirl of extra virgin olive oil, and salt and pepper.
Place your browned bread on a baking sheet, top with the tomato mixture, and sprinkle with a small amount of shredded cheese. I used Cabot Cheese 50% Light Sharp, but you could use whatever you have. Broil on high just until the cheese melts. Drizzle with balsamic glaze before serving.
Enjoy! Parrish and I serve this with a simple salad, and are perfectly content and full. Less than 30 minutes from the chopping board to the table!
I will say…the one thing about this recipe… is that it drives Max and Hazel crazy!
They are total carby bread monsters, but we all know that Against the Grain bread is far to expensive to share with pups!
I’ll be back in the morning with the Winner’s from my FIVE YEAR ANNIVERSARY Giveaway!