Gluten Free Tomato and Basil Bruschetta
Serves: 2 | Prep time: 5 minutes | Cooking time: 10 minutes | Cooking Skills: Simple
"I created these for the other night for some friends and wondered why I didn't created them before. They take no time to make and reap the most satisfying and delicious reward. Tomatoes taste just amazing in the height of summer and little beats a bruschetta. I love to use sumac in dishes as it has such a great taste its quite naturally salty so give a great depth to the dish. Did you know that basil has a good source of vitamin C and calcium... a great one to add to pasta dishes and pestos. It is naturally sweet." Tash x
Ingredients4-6 slices of gluten free baguette
1 clove of garlic
3tbsp olive oil
6-8 cherry or heirloom tomatoes, quartered
2 sprigs of basil, roughly chopped
1/2tsp brown rice vinegar
Pinch of Himalayan pink salt & a sprinkle of black pepper
Pinch of sumac
- Pre-heat the oven to 175°C
- Slice your baguette into 2cm thick slices. Chop the clove of garlic in half and gently rub them over each side of the slices of baguette so that they get nice and garlicy. Place the baguette slices on a tray and generously drizzle them with around 2tbsp of olive oil. Place them in the oven to crisp up for 8-10 minutes, being sure to turn them over so as to cook them on both sides.
- While the baguette is in the oven, combine the tomatoes, basil, brown rice vinegar, salt, pepper, sumac and remaining 1tbsp of olive oil in a bowl and toss together with your hands.
- Once the baguette is crisp, remove from the oven and pile the tomato mixture on top. Drizzle over a little more olive oil and add some more basil if you like. Serve warm and enjoy those lovely Italian flavours.