I know I may be blowing my own trumpet here, but I absolutly love these little gluten free bruschetta’s (pronounced “brusketta”). I first came across these gems, before my coeliac diagnosis, when I had tried them as a starter in an Italian restaurant and became scarily hooked on them. Sadly, I had to kiss goodbye to them as I felt I couldn’t have bruschetta because I couldn’t find any gluten free ciabatta.
That was until I came across DS Dietary Special’s White Ciabatta Rolls. They’re absolutely gorgeous, super soft, do not crumble, taste like the real deal and what’s even better, these beauties are widely available in most major supermarkets!
Although bruschetta is typically made using ciabatta bread, if you find it too difficult to find these gluten free, you can make bruschetta using any type of bread, as long as you toast the bread, rub a garlic clove on top and some olive oil. You can also add any topping you like, but for these, I used tomatoes.
- 1 gluten free ciabatta
- 2 tomatoes [any variety!]
- 1 garlic clove cut in 1/2
- olive oil
- salt & pepper to taste
- Pre-heat oven to 200 degrees
- Prepare the tomatoes by dicing them
- Add the diced tomatoes in a bowl, add a tablespoon of olive oil and salt and pepper to taste – set aside
- Cut the ciabatta roll in half and place in the oven for 10 minutes.
- Once toasted, rub the garlic clove on top and drizzle a teaspoon of olive oil on each bread.
- With a fork, add the tomatoes to the toasted garlic ciabatta and enjoy your gluten free tomato bruschetta!