Double Tomato Bruschetta

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Double Tomato Bruschetta
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Breakfast
  • Cuisine: Italian
  • type: Veg
  • 20 mins
  • 4
  • Easy
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Breakfast
  • Cuisine: Italian
  • type: Veg
  • 20 mins
  • 4
  • Easy

Please Fill The Below Details

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  • 1 loafGlutenfree bread,cut into 3/4 inch slices
  • 50 gmsTomato chopped
  • 50 gmsSun-dried tomatoes, chopped
  • 3Garlic,minced
  • 30 gmsDlecta unsalted butter
  • 1 tbspBalsamic vinegar
  • 5-6Fresh basil leaves
  • 100 gmsDlecta Mozzarella shredded cheese
  • To tasteSalt
  • To tasteBlack pepper
Step 1

Preheat the oven on 220’C. Arrange the gluten free bread slices in a single layer on a baking sheet.

Step 2

Combine the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl.

Step 3

Allow the mixture to sit for 10 minutes.

Step 4

Toast the bread until slightly brown, about 1 to 2 minutes.

Step 5

Divide the tomato mixture evenly over the bread slices.

Step 6

Top the slices with mozzarella cheese.

Step 7

Keep in the oven till the cheese is melted,till browning.Serve hot.

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