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🍽️ Crispy Gluten-Free Bruschetta with Tomatoes

255 kcal · 30 min · 4 servings

Ingredients

• bread, gluten-free 8 slices
• olive oil 6 tbsp
• cherry tomatoes 500 g
• shallots 1 pc
• basil, fresh 20 g
• balsamic vinegar, dark 2 tbsp
• sugar pinch
• salt pinch
• pepper, black ground pinch
• garlic cloves 1 pc

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Slice the gluten-free bread.
3. 3. Place the bread slices on a baking tray lined with baking paper.
4. 4. Drizzle the slices generously with olive oil.
5. 5. Bake the bread for about 10 minutes until it is crispy.
6. 6. Wash the cherry tomatoes under running water.
7. 7. Halve the tomatoes and then cut them into quarters.
8. 8. Cut the shallot in half and peel it.
9. 9. Dice the shallot into fine cubes.
10. 10. Wash the fresh basil and pat it dry.
11. 11. Pluck the basil leaves from the stems.
12. 12. Chop the leaves coarsely.
13. 13. Carefully remove the crispy bread slices from the oven.
14. 14. Put the tomatoes, shallot cubes, and basil into a bowl.
15. 15. Add two tablespoons of olive oil and the balsamic vinegar.
16. 16. Sprinkle in a little sugar.
17. 17. Season the mixture with salt and pepper to taste.
18. 18. Mix all ingredients in the bowl thoroughly.
19. 19. Peel the garlic clove.
20. 20. Rub the crispy bread slices with the garlic clove.
21. 21. Distribute the tomato mixture evenly over the bread slices.
22. 22. Serve the bruschetta immediately.

Nutrition per serving

• kcal: 255
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 34 g