Ingredients

Bruschetta
1 cup roasted red peppers (homemade or jarred), diced; ~2 bell peppers
1/4 cup red onion, diced (or pickled red onion)
1/4 cup fresh basil, chiffonade
2 cloves garlic, minced or crushed
1/2-1 tsp salt
1 tbsp olive oil

Crostini*
1 gluten free baguette**
3-5 tbsp olive oil
1 clove garlic

optional toppings: balsamic glaze, crumbled feta (goat’s milk, sheep’s milk, or vegan)

Method

1. Mix together ingredients for bruschetta. Set in the fridge to let the flavours get to know each other.
2. Heat oven to 400°F.
3. While oven is heating, slice baguette diagonally into thin pieces. Brush both sides of each slice with olive oil. Place on a baking sheet and toast in the oven for 5-10 minutes, flipping halfway through the cooking time.
4. Cut garlic piece in half so that the centre is exposed. Rub the exposed centre of the garlic on each of the toasty pieces of bread to add the fragrant aroma of garlic.
5. Place the crostini onto serving dish.
6. Using a fork or slotted spoon to leave behind any liquid, divide bruschetta over each crostini. Top with optional feta and drizzle of balsamic glaze. Serve immediately.

Notes:

1. *Crostini is a delicious and traditional way to enjoy all different kinds of bruschetta, but is not necessary for serving with this dish. You can also serve bruschetta on freshly sliced bread or with your favourite crackers, or add the bruschetta to other favourite dishes.
2. **I used Aidan’s Gluten Free Baguette for this recipe. Udi’s gluten free baguettes are also a favourite of mine.
3. Though I made this recipe with roasted red bell peppers, you can use whatever colour of peppers you prefer! A combination of different coloured peppers would be a beautiful combination to serve to company.
4. You can also use whatever herbs are your favourite combination. Though I love sweet bell peppers, bright fresh basil, and crisp red onions together, I always recommend using your favourites to ensure that you are enjoying the recipe even more! Fresh parsley, fresh oregano, and white onions are also perfectly great add-ins or substitutions.