“Delizioso Gluten-Free Italian Antipasto Bruschetta: Aromatic and Mouthwatering Appetizer”

Allergens

Dairy (Mozzarella Cheese, Parmesan Cheese), Gluten (Baguette)

Ingredients

• 1 baguette, gluten
• free
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 4 basil leaves, chopped
• 2 tablespoons balsamic vinegar
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• Freshly ground black pepper, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Slice the gluten free baguette into 1/2 inch thick pieces and arrange them on a baking sheet.
2. In a small bowl, combine olive oil, minced garlic, salt, and pepper. Brush this mixture onto each slice of bread.
3. Bake the sliced bread in the preheated oven for 8 to 10 minutes or until golden brown. Remove from the oven and let them cool.
4. In another bowl, combine halved cherry tomatoes, chopped basil leaves, balsamic vinegar, salt, and pepper. Mix well.
5. Top each slice of toasted bread with a spoonful of the tomato mixture, a sprinkle of shredded mozzarella cheese, and a dash of grated parmesan cheese.
6. Return the bruschetta to the oven for 3 to 4 minutes or until the cheese has melted and is slightly bubbling.
7. Remove from the oven and garnish with freshly ground black pepper before serving.

Chef’s Insight

The key to this recipe is in the balance of flavors - from the tangy balsamic vinegar to the creamy cheeses, each element comes together harmoniously to create a truly memorable dish.

Notes

For an added touch of luxury, consider drizzling a bit of truffle oil over the assembled bruschetta before serving.