Gluten-Free Bruschetta with Tomato and Basil with Balsamic Glaze
Gluten-Free Cooking Class: Pasta Making & Beginning Italian Cooking: Appetizer
Ingredients
- 8-9 Roma Tomatoes (or 1 cup Cherry Tomatoes)
- 1/2-1 cup Fresh Basil (chiffonade)
- 2-4 tbsp Extra Virgin Olive Oil (divided)
- 1/4 tsp Salt
- 1/4 tsp tsp Pepper
- 1/4 tsp Chef Vedam's Gluten-Free All-Purpose Seasoning Blend (or use Dried Italian Seasoning)
- 1 tbsp Fresh Garlic Cloves (minced)
- 1 tsp Balsamic Vinegar
- 1 loaf Gluten-Free Baguette (when not making our own, we suggest Scharr Gluten-Free Baguette)
- 1 large Fresh Garlic Clove
- 1/4 cup Fresh Grated Parmesan
- 1-2 tbsp Balsamic Glaze
Instructions
- Wash and dice the tomatoes and place them in a bowl. Chiffonade (slice) the fresh basil and add it to the bowl of diced tomatoes. Add 1/2 of the olive oil, salt, pepper, Chef Vedam’s Gluten-Free All-Purpose Seasoning Blend, 1 tbsp of fresh minced garlic, and balsamic vinegar to the tomatoes. Stir to combine, and set the bowl aside to allow the ingredients to marry while preparing the other steps.
- Slice the bread into 1/2” slices (or thicker if you like) and brush each slice with olive oil. Toast the bread by either placing it onto a baking sheet pan and placing it into a 400 - 425 degree oven or heating a skillet and toasting each side of the bread slices until the desired char has been achieved.
- Peel the fresh garlic that will be rubbed onto the toasted baguette slices. Once the bread is toasted and crusty, rub a whole clove of peeled garlic clove onto the crusty bread to allow the garlic's flavor to infuse into it.
- Divide the tomato mixture between the toasted bread slices, top with a small amount of parmesan, and return to the oven to melt the cheese.
- 5) When ready to serve, drizzle/garnish with balsamic glaze.
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