Sunshine, Gluten-Free Bread & Bruschetta in Tuscany
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Recipe type: Lunch
Prep time: 
Cooking time: 
Total time: 
Serves: 2
 
Ingredients
  • 125ml/4fl oz/½ cup extra virgin olive oil
  • ½ tsp sea salt
  • freshly-ground black pepper
  • 4 thick slices of gluten-free bread, or 4 gluten-free rolls, halved
  • 4 ripe medium tomatoes, chopped
  • 10g/¼oz basil leaves, chopped
  • 4 garlic cloves, finely chopped
Method
  1. Heat the oven to 220˚C/440˚F/gas 7. Pour the oil into a medium bowl, add the salt and pepper and mix well. Dip each side of the bread in the oil until lightly coated with oil and put the bread in a shallow baking tray. Bake in the oven for 15 minutes until crisp.
  2. Meanwhile, add the tomatoes, basil and garlic to the oil and mix well. Transfer the toasted bread to a serving plate, top generously with the tomato mixture and serve.
Recipe by Grace Cheetham at https://www.gracecheetham.com/sunshine-gluten-free-bread-bruschetta-in-tuscany