Crunchy and tasty! Bruschetta served as an appetizer, side dish, or as a snack. Here are three recipes or make up your own toppings. (Note, some you can make gluten- and dairy-free.)
Serve 8-12
Basic
Preheat the oven to 450F (230C)
24-26 1/4-inch (6 mm) thick slices (gluten-free) baguettes
1/4 cup (60 ml) olive oil
4-6 organic garlic cloves, cut in half
optional: 1 tsp. (5 g) sea salt
1. Lightly brush both sides of the bread slices with olive oil.
2. Place on a backing sheet.
3. Toast in the oven until both sides are crisp and browned, about 3 minutes per side.
4. Remove from the oven and rub each slice with the cut side of the garlic clove.
5. Optional: Sprinkle a little sea salt.
6. Eat plain or add a topping.
Blue Cheese and Fig Topping
Preheat the oven to 350F (175C)
1/2 package (4-ounces / 100 g) cream cheese at room temperature
1/2 cup (2-ounces / 50 g) Gorgonzola cheese
36 slices basic bruschetta (above)
1/2 cup (100 g) fig preserves or jam
1. Stir the cream cheese and Gorgonzola together in a small bowl until well blended.
2. Spread 1/2 tsp. (2,5 ml) of the cheese mixture onto the each piece of bruschetta.
3. Top with 1/2 tsp. (2,5 ml) of the fig preserves.
4. Arrange the slices on an ungreased baking sheet.
5. Bake on the middle rack for 8-10 minutes, or until thoroughly heated.
Goat Cheese and Tomato Topping
1 cup (200 g) chopped organic tomatoes
4 tsp. (20 g) chopped oregano leaves or 2 tsp. (10 g) dried
4 tsp. (20 ml) olive oil
2 tsp. (10 ml) balsamic vinegar
pinch or two of black pepper
1/2 cup (4 ounces / 100 g) (dairy-free) goat cheese with fine herbs
24 slices basic bruschetta (above)
1. Combine the tomatoes, oregano, olive oil, balsamic vinegar, and pepper in a medium bowl, tossing and let it stand for 15 minutes.
2. Spread 1 1/2 tsp. (7 ml) goat cheese on each piece of bruschetta slice.
3. Arrange 1 Tbs. (15 g) of the tomato mixture over the cheese.
4. Serve immediately.
Roasted Cherry Tomato Topping
Preheat the oven 325F (165C)
3 pounds (1400 g) cherry tomatoes cut in half
2 Tbs. (30 ml) olive oil
3 organic cloves of garlic, minced
1/2 tsp. (2,5 g) black pepper
1/4 cup (50 g) basil leaves or 1/8 cup (25 g) dried
1 Tbs. (15 ml) red wine vinegar
24 slices basic bruschetta (above)
1. Toss the tomatoes in a bowl with the oil, garlic and pepper.
2. Place the tomatoes on a baking sheet and roast for 45 minutes.
3. Combine the roasted tomatoes with the basil and vinegar.
4. Top the baguette slices with the roasted tomato mixture.
5. Garnish with anchovy fillets, kalamata olives, or sliced fresh basil leaves.
