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Celiac.com 04/21/2015 - Bruchetta is one of those delightful Italian appetizers that I love to make at home. If you don't have gluten-free bread on hand, or just want to make a heartier meal, try this recipe for bruschetta chicken. Chicken is grilled, then simmered in the oven with fresh tomatoes, fresh basil, and Swiss cheese in this tasty low calorie, low-carb delight. Ingredients: 1 pound chicken breast, boneless and skinless, pounded ½-inch thick 3 tablespoons vegetable oil 3 tablespoons olive oil 1 tablespoon balsamic vinegar 2 tablespoons fresh basil, chopped ¼ teaspoon garlic powder ¼ teaspoon onion salt 1 large tomatoes, chopped salt, to taste pepper, to taste Swiss cheese slices for topping Directions: In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes. Season the chicken with salt and pepper. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, Cook chicken on the grill or in a skillet until golden brown outside and no longer pink inside. Remove from heat and place in broiling pan. Spoon the bruschetta over the chicken. Top with swiss cheese. Broil the chicken just long enough for the cheese to melt. Serve.
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. 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. 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.