Sunshine, Gluten-Free Bread & Bruschetta in Tuscany
Author: Grace Cheetham
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
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.
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