Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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Gluten Free Breakfast Bruschetta can be made mid week when rushing around or on a lazy Sunday to enjoy with a coffee. Its the most simple dish however its the tomatoes that are the star ingredient! Sourcing a really good gluten free sourdough can be tricky but once you find one, buy several to freeze. Always check the sugar content and ingredients of the gluten free breads in the supermarket. Just because its gluten free does not always represent healthy!
Gluten Free Breakfast Bruschetta is simply beautiful served on a platter for everyone to help themselves. You can also have small bowls filled with fresh lemon, chilli flakes and fresh parmesean.
Why I Love This Recipe
I love this recipe because its Italy on a plate! Its filling and delicious! The flavours combine beautifully!
Ingredients
- BRIGHT RED TOMATOES: I like a variety of roma tomatoes and cherry tomatoes, all chopped
- RED ONION: Sliced and great colour!
- RICOTTA: Smooth and creamy
- FRESH BASIL: Just the smell will you take you on a dream journey to Italy
- GOOD OLIVE OIL: Extra virgin
- BALSAMIC VINEGAR: Just a touch!
- GLUTEN FREE SOURDOUGH: Ready to toast and create magic
Instructions
- Let’s get cooking! Start toasting the sourdough. Then place on a platter ready to create magic
- Dice the tomatoes. You can choose your shape. It does not have to be perfect. Place in a bowl. Add the diced red onion.Season with salt and pepper
- Lightly drizzle with olive oil and balsamic vinegar. Add the chopped basil, combine together.
- Spead the sourdough with ricotta. Then top with the tomato mixture neatly and generously.
- To serve – On a large platter!
Tips And Tricks
Can I make this in advance?
Yeres, you can make the tomato mixture. However, I would suggest bringing it altogether approx 30 minutes before serving to prevent the bread going soggy
Can I add other vegetables?
I like to keep the tradition of this dish with just tomatoes.
Can I freeze this?
No
Gluten Free Breakfast Bruschetta
Delicious gluten free option for breakfast or brunch created with ripe red tomatoes and fresh basil
Ingredients
- 1kg BRIGHT RED TOMATOES, all chopped
- 1 small RED ONION, diced
- 250ml tub RICOTTA
- 1 bunch FRESH BASIL
- 4 tbsp GOOD OLIVE OIL
- 2 tbsp BALSAMIC VINEGAR
- 1 loaf GLUTEN FREE SOURDOUGH, sliced
Instructions
- Let’s get cooking! Start toasting the sourdough. Then place on a platter ready to create magic
- Dice the tomatoes. You can choose your shape. It does not have to be perfect. Place in a bowl. Add the diced red onion.Season with salt and pepper
- Lightly drizzle with olive oil and balsamic vinegar. Add the chopped basil, combine together.
- Spead the sourdough with ricotta. Then top with the tomato mixture neatly and generously.
- To serve – On a large platter!
Nutrition
Serving: 1plate | Calories: 46675kcal | Carbohydrates: 871g | Protein: 3004g | Fat: 3465g | Saturated Fat: 2206g | Polyunsaturated Fat: 105g | Monounsaturated Fat: 974g | Cholesterol: 13547mg | Sodium: 22999mg | Potassium: 28151mg | Fiber: 3g | Sugar: 80g | Vitamin A: 118565IU | Vitamin C: 7mg | Calcium: 55059mg | Iron: 106mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
