Bruschetta Dip

Tomato Garlic BasilI had to prep a gluten free appetizer and got overwhelmed by the fact that pretty much every hors d’oeuvre I love is based on carbs/bread/gluten.  My solution bruschetta dip!  Or as I also call it… Italian salsa!

Bruchetta with Chips

  • 2-3 cups heirloom tomatoes/Sweet 100’s (the key is GREAT produce… I picked everything up from the farmers market that day)
  • 3 cloves garlic (or more if you really love garlic)
  • a large handful of basil
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  1. Slice tomatoes into bite-size pieces (I quartered them), cut basil into thin strips (I rolled  5 leaves at a time and used herb shears to cut thin strips), and mince garlic.  Combine everything in a large bowl. 
  2. Drizzle olive oil and sprinkle with salt and pepper to taste.
  3. Let sit at room temperature for at least an hour to let the flavors really meld together.
  4. Serve with gluten free crackers (if going the gluten free approach)… otherwise serve with buttered and toasted baguette bread slices!

Bruchetta DipI can’t wait to serve the leftovers with a scoop of burrata cheese and a balsamic glaze drizzle…

 

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