Double Tomato Bruschetta
- 1 loafGlutenfree bread,cut into 3/4 inch slices
- 50 gmsTomato chopped
- 50 gmsSun-dried tomatoes, chopped
- 30 gmsDlecta unsalted butter
- 1 tbspBalsamic vinegar
- 5-6Fresh basil leaves
- 100 gmsDlecta Mozzarella shredded cheese
- To tasteSalt
- To tasteBlack pepper
Preheat the oven on 220’C. Arrange the gluten free bread slices in a single layer on a baking sheet.
Combine the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl.
Allow the mixture to sit for 10 minutes.
Toast the bread until slightly brown, about 1 to 2 minutes.
Divide the tomato mixture evenly over the bread slices.
Top the slices with mozzarella cheese.
Keep in the oven till the cheese is melted,till browning.Serve hot.