It’s been years since I had bruschetta. Years! I have searched high and low for a gluten free baguette that could do bruschetta proud. There’s something about the light, crispy exterior and the soft, slightly chewy center that is so divine. But every gluten free version I tried was just…ick. Until now.
Topped with fresh, summery tomatoes, this gluten free bruschetta recipe is incredibly fast to throw together and is a perfect hot weather side dish for your next meal!
The great thing about these baguettes from Udi’s is that they can be frozen until you’re ready to use them, so you can make sure to have them on hand at any time! I keep a few bags in my freezer, and use them for garlic bread, cinnamon toast, and now bruschetta!
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| Servings |
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- 2 Udi's Gluten Free Baguettes
- 2 cloves garlic
- 1/4 cup olive oil
- 5 tomatoes diced small, I used Roma
- 3 TBSP balsamic vinegar
- 1/4 cup chopped fresh basil
- pinch cayenne optional
- salt/pepper to taste
Ingredients
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- In a bowl, combine the olive oil, chopped tomatoes, balsamic vinegar, basil, cayenne and salt & pepper. Set aside.
- Slice baguette into slices about 1" thick.
- Baste with olive oil, and lay in a single layer on a baking sheet.
- Broil for a few minutes, until golden brown, then remove from oven.
- Take a clove of garlic, and rub over each piece of bread generously.
- Spoon some of the tomato mixture onto each slice and serve promptly!
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
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Paola says
I love bruschetta so much, one of my favorite foods during summer