Wednesday, August 15, 2012

[Gluten-Free] Grape Tomato Bruschetta

After my recent "Savoring Summer" post, I had a moment of panic. I realized wasn't ready to be done with summer! I went shopping yesterday and you wouldn't believe the amount of fall decorations on display! It's only the middle of August! Well, I may be excited for football season, but pumpkin pies and apple cider are not on my radar... not yet at least.

When I got home and looked at the window, I saw a beautiful, hot summer day. I decided to truly enjoy what was left of this beautiful season. Of course the next logical step was to think about food, obviously. So I created my gluten-free Grape Tomato Bruschetta.  It's sweet and tangy. And it's the perfect appetizer to enjoy on a hot summer night. Serving it with a chilled glass of wine doesn't hurt either!

[Gluten-Free] Grape Tomato Bruschetta
What a great and easy appetizer! The grape tomatoes bring a slight sweetness to the dish, while the balsamic vinegar compliments that sweetness with a tangy finish.  Mixed with basil and garlic…you can’t go wrong!

Makes 16 pieces

1 pint grape tomatoes, diced
1 clove garlic, minced
1 tablespoon chopped basil leaves
1 teaspoon balsamic vinegar
1 teaspoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
1 gluten free baguette*, thawed and
       cut into ¼ inch slices

Preheat oven to 350 degrees. Place baguette slices on a baking sheet and bake for 9-12 minutes, or until lightly toasted.  Meanwhile, in a medium bowl, mix together tomatoes, garlic, basil, balsamic vinegar, olive oil, salt and pepper. 

Let the mixture sit for 2-3 minutes before serving. Top each toasted baguette slice with 1 tablespoon of the tomato mixture. Serve immediately.

*I like to use baguettes from Udi's or Against the Grain Gourmet. You can find them in the freezer section in your local health food or grocery stores.

Lauren Marie’s Tip:
*You can make the tomato mixture ahead of time and keep in an airtight container in the fridge for up to 2 hours. Assemble right before serving to prevent the bread from getting soggy.
*Another way to avoid soggy bread is to make a platter where guests make their own individual bruschetta. Place the bowl of the tomato mixture with a spoon on a platter with the toasted baguette slices. Brilliant!

recipe courtesy:

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