Hi Everyone! How have your weeks been?! Spring is FINALLY here, it was the longest winter ever. I speak for a lot of people but I am definitely walking with a bit more pep in my step now that the weather is nice. Today I thought I would share a bruschetta recipe with a gluten free crostini. The great thing about bruschetta is that most of the time, it is naturally plant based. This is such an easy recipe to make and it is delicious! Keep reading for recipe!
Bruschetta with Gluten Free Crostini
Prep Time: 10 minutes/ Cook Time: 12 minutes/ Total Time: 22 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Appetizers/ Snacks/ Easy
*1 Package of Grape Tomatoes (Sliced into Bite Sized Bits)
*1/2 a Large Sweet Onion (Diced)
*1 Bunch of Fresh Basil (Chopped into Bite Sized Bits)
*3 Garlic Cloves (Minced)
*1 Tbsp of Balsamic Vinegar
*2 Tbsp of Olive Oil + 1 Tbsp for Cooking Onions
*1/2 tsp of Sea Salt
*1/2 tsp of Sugar
* 1 Udis Gluten Free Baguette
*2 Tbsp of Olive Oil
*1 Tbsp of Garlic Powder
*1 Tbsp of Onion Powder
*2 Tbsp of Nutritional Yeast
*1 Tbsp of Parsley
*1 Tbsp of Dill
*1 Tbsp of Basil
*1 tsp of Sea Salt
*1/2 tsp of Pepper
*Preheat oven to 385 Fahrenheit.
*Place the diced onion into a pan over medium-high heat with a Tbsp of olive oil. Cook the onions for about 6 minutes or until the onions start to sweat and are translucent. Take off heat and set aside.
*Cut up the baguette into small pieces and place on a baking sheet lined with foil or parchment paper. Brush the baguette with olive oil. In a small Tupperware container, add the garlic powder, onion powder, nutritional yeast, parsley, dill, basil, salt and pepper. Shake to mix. Add mixture to top of the crostinis. Any leftover can be used as a seasoning (it tastes great on popcorn)! Place the baking sheet onto the top rack of the oven for 6 minutes.
*In the meantime prepare the bruschetta by slicing the tomatoes into bite sized pieces and chopping the basil. Place into a large serving bowl, add the cooked onions to the serving bowl as well. Add in the balsamic vinegar, olive oil, salt and sugar. Mix to combine evenly.
*Once the crostini has cooked, place onto serving board or plate. Add the bruschetta to the top of the crostini. Garnish with olives and balsamic glaze. Serve immediately.
**The bruschetta will last in the fridge for up to a week.
I hope that you have enjoyed this recipe! Like I mentioned, it is super easy to make and is a great party idea or if you are planning on having appetizers for dinner (which I do a lot!). I have really been loving tomatoes lately and I have been eating them in salads, making myself tomato sandwiches and I have actually made this recipe a few times since shooting these pictures! Tomatoes make me think of summer and gets me excited to start growing them in a few months!
I am curious, how are you spending your time now that the weather is warming up? Let me know in the comments below!