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bruschetta

I realized this afternoon that I haven’t yet posted this delicious recipe! It’s great for parties and just as a weekend snack, too. I’ve used crackers and I’ve also used a baguette… gluten free, of course. ;)

INGREDIENTS:

  • 8-10 Roma tomatoes, seeded and diced
  • 3-4 fresh garlic cloves, minced (or you can use pre-minced from a jar)
  • 20 fresh basil leaves, chopped finely
  • 1 tsp salt
  • 1 tsp pepper
  • 2 T olive oil
  • 1 gluten free baguette or box of gluten free crackers
DIRECTIONS:
Mix all ingredients together and let sit in fridge for 2-4 hours (or overnight if you make it ahead of time!). Slice baguette into 1/2″ pieces. Place in oven on 325 for 8-10 minutes to get them toasted (if using crackers, skip this step of course!). While bread is toasting, take bruschetta mix out of fridge and let sit for 15-20 minutes to get to room temperature. Take bread out of oven and place on a serving tray. Place about a tablespoon of the bruschetta mixture onto each piece of bread. Serve and enjoy!

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