From our family kitchen
On-the-go Bruschetta with Basil and Oregano
Published
Preparation Time: 5 - 10 minutes
Cooking Time: None - except to toast the bread
Serves: 2
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- A handful of cherry or baby plum tomatoes, diced
- 1 red onion, finely diced
- 2-3 garlic cloves, crushed
- 1 tbsp. fresh basil, chopped
- 1 tsp. dried oregano
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
- A drizzle of Olive oil
- 2 slices gluten free bread
Method
- In a bowl, mix together the tomatoes, onion, garlic, basil, oregano and seasoning. Cover and keep refrigerated until needed.
- When ready, toast the bread and drizzle olive oil over, before topping with the tomato mixture – if you’ve made this in advance, give the tomato mixture a stir to re-awaken the flavours.
- This is perfect to take to work in a little pot as a pre-lunch snack. Any leftover bruschetta mix can be used as a base to a delicious tomato pasta sauce.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story