3-5 tbsp extra-virgin olive oil

4 cloves garlic, minced

12 roma tomatoes

1/2 cup basil, washed, dried and chopped

1 teaspoon sea salt or to taste


Wash and remove seeds from the tomatoes. Slice the tomatoes vertically and then horizontally into small cubes, about 1/4" and place in a large bowl. Add minced garlic and basil and mix until combined. Add olive oil but start slowly with 3 tablespoons as you just want to coat the bruschetta and not have it too oily. Add sea salt to taste and combine fully.

Can be made a few hours before or even overnight. Serve with toasted gluten free bread.

Serves 10-14

discover more recipes...

discover more recipes...

see all recipes