Gluten-free Balsamic Bruschetta Dip
This balsamic bruschetta is my go-to gluten-free appetizer that's perfect for everything from casual weeknight dinners to easy party snacks.
Ingredients
- ¼ Cup Extra Virgin Olive Oil
- 3 Tablespoons Balsamic Vinegar
- 7-8 Roma Tomatoes Small Diced.
- 2-3 Cloves Garlic Minced.
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Fresh Basil Thinly sliced or ½ teaspoon dried.
- Gluten-free french bread for serving. or crackers
Instructions
- In a small bowl combine the olive oil, balsamic vinegar, minced garlic, and spices.¼ Cup Extra Virgin Olive Oil, 3 Tablespoons Balsamic Vinegar, ½ Teaspoon Salt, ½ Teaspoon Pepper, 2-3 Cloves Garlic
- Dice the tomatoes and thinly slice the fresh basil7-8 Roma Tomatoes, ¼ Cup Fresh Basil
- Toss the ingredients well and serve alongside your favorite gluten-free bread or crackers.Gluten-free french bread for serving.
Notes
- Mince the garlic - This might sound silly to call a trick, but it is. The reason is that you don't have large clumps of garlic just sitting in your bruschetta, so mincing it is critical. It also adds a more intense garlic flavor when you mice it, and you don't want to miss that in this dish. You can also use garlic powder if you prefer and have it on hand.
- Seed the tomatoes. - This isn't necessary; I just find that the bruschetta has a prettier look with serving and tends to be less watery when I remove the seed and membranes as I am dicing it.
- Chiffonade the Basil- This just means cutting the basil into ribbons, and it's a lot easier than it sounds.
- Let it rest. - The best balsamic bruschetta is one that has rested for about 15-20 minutes before serving so the tomatoes can soak up all the flavors.
Nutrition
Calories: 51kcalCarbohydrates: 2gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 100mgPotassium: 95mgFiber: 0.5gSugar: 2gVitamin A: 328IUVitamin C: 5mgCalcium: 7mgIron: 0.2mg
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