Tuesday, July 16, 2013

Gluten Free Buttery Bruschetta

Two nights ago, Parrish and I enjoyed by far one of our favorite summer meals:

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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!

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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:

I mean…YUM!!!

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.

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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!

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They are total carby bread monsters, but we all know that Against the Grain bread is far to expensive to share with pups!

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I’ll be back in the morning with the Winner’s from my FIVE YEAR ANNIVERSARY Giveaway!