Food Recipes

Cheesy pepper bruschetta


The Newburn Bakehouse gluten free tiger loaf is my absolute favourite gluten free loaf and it works so well for bruschetta. This makes a really tasty lunch or starter on a chilly day or when you just fancy something warm, quick and yummy!

This serves 2 as a filling lunch or 4 as a starter.


15 minutes


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.



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