This tasty treat is my middle sister’s recipe. She says the topping can be put together ahead of time and refrigerated. Her family loves it on top of grilled chicken sandwiches, hamburgers, homemade pizza and many other ways. Her recipe was featured in Simple and Delicious magazine in August/September 2011 and Taste of Home’s 2012 Quick Cooking Annual Recipes Cookbook. It’s awesome and a family favorite, so I wanted to make an allergy-friendly version for everyone to enjoy.
Allergy Friendly, Easy Bruschetta Recipe? Sure!
This recipe can be used on top of gluten-free bread with Daiya cheese as your dairy-free option. And it’s also fabulous on top of salads and even over fresh pasta. Sometimes, if I make pasta with pesto sauce, I add this as a topping along with Daiya cheese. This is also amazingly good if you want to make bruschetta pizza. We like it with a pesto or a red sauce base, and then the bruschetta on top.
In the summer, my sister makes this recipe ahead using allergy-friendly ingredients, and we each add our own cheese and the whole family enjoys it together. So if you have family gatherings where some are dairy-free and others aren’t this is great!!!
- 4 organic plum tomatoes, seeded and chopped
- ½ cup dairy-free mozzarella-style or Parmesan-style cheese shreds*
- ¼ cup minced fresh basil
- 2 tablespoons minced fresh parsley
- 3 medium garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons organic balsamic vinegar
- 1 or 2 drops basil essential oil
- ⅛ teaspoon freshly ground pink Himalayan salt or sea salt
- ⅛ teaspoon organic crushed red pepper flakes
- ⅛ teaspoon freshly ground white pepper
- 2 (8.4-ounce) gluten-free baguettes, cut in ½-inch slices, or 6 dinner rolls (halved)
- ¼ cup butter or raw organic coconut oil, softened
- 2 cups dairy-free mozzarella-style cheese shreds
- Small bowl
- Slotted spoon
- Baking sheet
- Preheat the broiler to low.
- In a small bowl, combine the tomatoes, the ½ cup mozzarella-style shreds, the basil, parsley, garlic, olive oil, balsamic vinegar, basil essential oil, sea salt, red pepper flakes, and white pepper. Set aside.
- Spread the baguette slices with the butter. Top each slice with some of the 2 cups mozzarella-style shreds.
- Place the baguette slices on an ungreased baking sheet. Broil 3 to 4 inches from the heat for 3 to 5 minutes, until the cheese melts. Watch carefully to avoid burning the cheese or the bread. Remove from the oven.
- With a slotted spoon, top each baguette slice with about 1 tablespoon of the tomato mixture. Place on a tray and serve.
Get Mama Z’s Help Eliminating Gluten This is just one of Mama Z’s amazing, gluten-free recipes. See all her Gluten-Free Italian Recipes in her new cooking class here.
How do you serve bruschetta? As an appetizer, or a side dish? I’ve been to many social events, including weddings, where bruschetta was served as an appetizer. It feels so fancy served with some sparkling cider!
