Wednesday, August 17, 2011

B is for Bruschetta

Hi everyone!  I hope you're having a fabulous Wednesday.  So, this post is going to be about bruschetta. Who doesn't love bread topped with tomatoes... cheese... mmmm.  Do I really need to say more?  Now, let me just point out a huge surprise - before I went gluten free, I'd never had bruschetta.  I had never realized what I was missing... until I went to an INCREDIBLE baby shower a few weekends ago.  The food was to die for and they even had a gluten-free meal for me!!! PASTA!!  I highly recommend Maggiano's as the perfect place to take your gluten-free self, or your gluten free friends :)

Now, how exactly does bruschetta play into this story?  If you haven't noticed, I like to give you all the pieces of the puzzle in my story.  Well, everyone else was diving into the most incredible looking bruschetta I'd ever seen.  In my head, I realized that it wouldn't be hard to make bruschetta at home and I know the perfect bread, Udi's.

Granted, I had no idea what I was doing... but I had the perfect bread, balsamic vinegar, tomatoes and determination...

Voila!  This recipe was born :)

PS: It was incredible.

Easy Bruschetta


2 slices of Udi's Gluten-Free White Bread
2 tbsp prepared pesto (I used TJ's)
1/2 cup chopped grape tomatoes
1 tbsp shredded Parmesan 
Balsamic Vinegar to taste

1.  Spread 1 tbsp of pesto on each slice of bread.
2. Chop grape tomatoes, divide evenly between bread slices
3.  Top evenly with parmesan and balsamic vinegar.
4. Cook in your toaster oven (or regular oven) on a baking sheet lined with parchment paper.  If you are using a toaster oven, use the convection setting at 350 degrees.  Keep an eye on it, mine was done in about 5 minutes.
5. Top with more balsamic... feast away :)

Have you ever made bruschetta?

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