The Newburn Bakehouse gluten free tiger loaf is one of my favourite gluten free breads and it works really well for bruschetta. This dish makes a really tasty lunch or starter on a cool day or when you just fancy something warm, quick and yummy!
This serves 2 as a filling lunch or 4 as a starter.
4 slices of thinly sliced Newburn Bakehouse gluten free tiger loaf (or bread of your choice but I would recommend this one!)
1 red pepper
4 spring onions (green parts only)
1/2 tbsp tomato puree
2 tbsp red wine
A couple of slices of cheddar/hard cheese per slice of bread
1 tbsp garlic-infused oil
1 tsp mixed herbs
Salt & pepper
Thinly slice the red pepper and spring onions and gently fry in half of the garlic oil. Add the tomato puree, red wine, herbs and salt & pepper and simmer until the sauce starts to reduce and thicken.
Drizzle the remaining oil over the sliced bread and gently fry in a clean pan. Turn once one side starts to brown then top with hard cheese, put a lid on the pan and leave until the cheese begins to melt.
Top the melted cheese toasts with the peppers and spring onions and sprinkle with basil and a drizzle of balsamic glaze.