Gluten Free Breakfast Bruschetta

Raquel Bosustow

Delicious gluten free option for breakfast or brunch created with ripe red tomatoes and fresh basil

Prep Time 10

Cook Time 10

Serves

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

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Course | Breakfast

Cuisine | Italian