No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Great Gluten-free Bruschetta

In many Italian restaurants, sitting down to dinner means enjoying a appetizer of bruschetta: delicious toasted bread topped with chopped tomatoes, olive oil, basil, and a splash of lemon juice.

Bruschetta is one of those simple, tasty Italian treats that can make sipping your wine while waiting for your food a true pleasure.

When I was in Italy, bruschetta was often included as part of a prix fixe dinner combination. Being gluten-free, that meant that I had to gaze longingly (and hungrily) as others enjoyed the rich, crunchy bread and the fresh tomatoes.

The finished gluten-free bruschetta. Photo: CC--bruschetta_CC--Family OAbeWhen I came home, one of the first things I did was to seek out a recipe for a delicious bruschetta that was gluten-free. Below is a recipe for a simple, delicious gluten-free bruschetta that includes avocado for a bit of a California twist.

Ingredients:
8 slices of gluten-free bread
4 large heirloom tomatoes
2 cloves fresh garlic, minced
1 avocado
1 cup of fresh basil, chopped
Juice of ½ lemon
2 tablespoons olive oil
Salt and pepper to taste

Directions:
Heat oven to 375F.

Place the 6-8 slices of Udi's Bread on a non-stick baking sheet. Brush with Olive Oil and place in the oven. Cook for approximately 3 - 5 minutes until golden brown, turning if necessary.

Ads by Google:

Remove the toast from the oven and allow to cool on a plate.

Meanwhile, using a large chopping surface,

Dice the avocado and the tomatoes.

Combine the diced avocado and tomatoes in a large mixing bowl.

To the bowl, add chopped basil, the lemon juice, olive oil, salt and pepper, and toss until well mixed.

Spoon the mixture over each piece of bread and serve immediately.

Note: For this recipe, I like to use Udi's gluten-free white sandwich bread, but you are welcome to use whatever brand you prefer. The recipe also works well with multi-grain bread.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Started thinking the only cereal I allow in my house is Vans, they have a cinnamon one that is like a captain crunch with cinnamon, and a strawberry O type that I keep in stock for a friend that comes over sometimes and for my cousins littler girls who I end up babysitting sometimes. There was a ...

I would add your pharmacist to that that list and double check when getting a script filled that they checked to make sure it is safe. You will also need to tell any romatic partners as if they are gluten consumers they should brush their teeth before any kissing.

Thanks @frieze!

What you all are going through is normal. It took a long time for celiac to progress to the point where you were diagnosed and it takes time for the antibodies to resolve and for you to return to full health but you will. Eat as many whole foods as you can, stay away from oats and limit or delete...

Did you take any vitamin D supplements when that tested low? Was anything done to correct the other deficiencies you had? Do you take a multivitamin now? I think correcting any vitamin and mineral deficiencies should be the first line of defense. It's the simplest way of ruling out more ...