Serves: 4 people
1 clove Garlic
cut in half
1 - Gluten Free Bread
(loaf), or gluten free baps
1 portion Green Salad
1 pinch Pepper
1 - Red Pepper
roasted and peeled, cut into quarters
1 pinch Salt
50 ml SuperValu Extra Virgin Olive Oil
8 - SuperValu Fresh Basil
leaves, roughly torn
1 - SuperValu Goats Cheese
(log) cut into 1cm slices, optional
3 - SuperValu Ripe Vine Tomatoes
4 tsp SuperValu White Wine Vinegar
- If you have a large loaf, cut it in half, then cut it crossways into slices about 1cm thick. Chargrill the slices on a hot griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with the cut garlic clove. Drizzle with a little of the extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is good quality.
- Your tomatoes need to be really ripe when making this topping. Give them a wash, then remove the cores by cutting them into quarters and removing the seeds. The tomatoes can be chunky or finely chopped.
- Place the tomatoes, roasted pepper and basil in a bowl and season with salt and pepper, then toss with the remaining olive oil and the vinegar to balance the flavours.
- You can spoon the tomato mixture onto the slices of bread and serve as is, or place the sliced goats cheese on top of the tomato and bake the bruschetta in the oven or flash under the grill until the cheese has heated through and started to melt. Serve with a green salad.