gluten-free bruschetta

It’s HOT out there.

Not so hot that I’m complaining about summer though, because we wait and wait for this during winter — it is what it is. It’s hot.

But it is too hot to have the oven going inside, so let’s head out to the grill. (today might be a tad too toasty to whip this up for lunch, but the sun will cave eventually and give us some beautiful grilling weather later tonight)

This makes a filling appetizer, while you are waiting for the rest of your meal to come off the grill, or serve it all at once, like we did with our skewers of clean-out-the-fridge goodness.

 Gluten-Free Bruschetta

1 loaf French-style bread (we used Schar for this, but Molly’s GF Bakery makes a mean French loaf too)

1 clove fresh garlic, peeled

8 roma tomatoes, diced

1/2 cup fresh basil, chopped

1 tablespoon olive oil, plus extra for drizzling over bread


Combine diced tomatoes, basil, and tablespoon of olive oil in a bowl and salt & pepper to taste. Set aside while you prepare the bread. (this can be made several hours ahead to allow the flavors to become friends)

Slice loaf into thin slices and toast on the grill. (you can also do this in the oven, when it’s not so hot, at 350 degrees)

When it’s toasted just how you like it, transfer to a platter and rub each slice with the fresh garlic clove. Then drizzle lightly with olive oil and top (generously) with your tomato mixture.

As with any recipe you see here on the site – PLAY WITH IT and make it yours! Use more/less basil, add other fresh herbs, skip the bread and spoon it over a grilled chicken breast with fresh mozzarella… whatever makes you happy!

Stay cool. Go eat.

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