Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Italian Recipes
- Great Gluten-free Bruschetta
Great Gluten-free Bruschetta
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
When 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.
8 slices of gluten-free bread
4 large heirloom tomatoes
2 cloves fresh garlic, minced
1 cup of fresh basil, chopped
Juice of ½ lemon
2 tablespoons olive oil
Salt and pepper to taste
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.
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).
Gluten-free Italian-style Meatballs
Meatballs are another of those many culinary delights I kind of left behind upon going gluten-free, especially at restaurants.... [READ MORE]
Frittata with Ham, Asparagus, Mushroom, and Fontina Cheese (Gluten-Free)
Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests.... [READ MORE]
Chicken Saltimbocca (Gluten-Free)
The retirement of the family that owned Niccolino’s, one of my favorite Italian restaurants in the charming northern California town of Cotati, inspired me to honor them with a variation on their traditional veal saltimbocca recipe.... [READ MORE]
This recipe comes to us from Mireille Cote in Canada.... [READ MORE]