I have been making Bruschetta forever. Usually I have to make my own bread. Cool it, then cut it, then toast it then top with the topping... because of my daughters wheat allergy. I will admit that when she is not around one of my guilty pleasures is to make it and put it on a fresh baked full of gluten baguette. I don't have to sneak anymore. I have stated before about Schaer and their lovely
gluten free baguettes, So I am not going to go into it again. Here is my simple recipe for my Bruschetta. Enjoy it gluten free! These baguettes are amazing. I could never tell they are gluten free. Light and delicious. They are actually sold in albertsons too! If your local market does not have them yet, they will soon.
4 roma tomatoes
8 cloves garlic, divided
8 fresh basil leaves
Balsamic Vinegar
2 tbsp Olive Oil
Salt
Pepper
First you need to chop up your basil, 3 cloves of the garlic and tomatoes.
Put in a bowl and top with balsamic. You want to be generous with the balsamic. I never measure it. I just pour it over and eye it. You will be draining off the balsamic, but it needs to marinade because that is what will "cook" the garlic. Toss to coat and let it marinade for a while. Add a few dashes of salt and pepper.
While it is marinating, bake your baguette. 5 minutes at 400 degrees.
Take out of the oven and slice.
Next heat up the olive oil along with 4 cloves of garlic on medium high heat. The garlic is just to give the garlic flavor, you will be discarding these cloves.
With one of the other garlic cloves, rub down the bread to give the garlic flavor
Fry the bread in the heated olive oil to toast it.
The bread will absorb the olive oil.
Put the toasted bread on a plate and top with bruschetta mixture.
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