Basil Olive Oil Gluten Free Bruschetta Recipe
Spice Hunter or Trader Joe’s Pasta Spice mix (or any spice mix you like)
High Quality (local if possible) olive oil
3 fresh basil leaves, julienned
1 really yummy small organic summer tomato, sliced thinly
1/4 an avocado
Black Hawaiian Salt (or some other coarse ground salt you like, kosher etc.)
Freshly ground pepper
Sprouts (if you have them- for garnish)
1 thick slice of Gluten free Bread or 1/2 a Kinnikinnick tapioca rice flour bagel
Take small rice bowl and shake at least a teaspoon of Pasta spice mix into the bowl. Put your julienned basil leaves in the bowl. Add a generous glug of your high quality olive oil and mix, crushing the basil leaves a bit and making sure the spices have mixed evenly with the oil. Let sit.
Slice your tomatoes thinly, and slice your avocados into strips. OR dice your tomatoes and avocados (this works well on a square piece of bread.)
Toast your bagel or bread until crunchy and golden.
Return to your olive oil, basil mixture in the small bowl. Add a small amount of balsamic vinegar and whisk to emulsify. If you like a more tart flavor or want to use less olive oil, you can add more vinegar and use less olive oil. Add more spice mix to taste, and add a little of your gourmet salt and pepper.
Assemble your bruschetta by lightly basting the bread with the basil vinaigrette, using the julienned basil to spread the vinaigrette OR dribbling delicately with a spoon. (The basil method makes it easier to be sparing with the vinaigrette.) Be very generous with the basil. Next, carefully lay your tomato slices on top of the basil and vinaigrette. Top with your avocado slices. (If you used the diced method, sprinkle them interspersed with each other on the surface of your well toasted bread.) Sprinkle with more Black Hawaiian salt or whatever salt you have. Dribble a little vinaigrette on top of the avocado slices, adding any leftover basil to the top. Garnish with sprouts, if you like. (Optional)
Enjoy this summery, light vegan meal. (Note: Kinnikinnick bagels are dairy free but not egg free, so if you use them this recipe won’t be vegan. It would be CF though! Yay!)