Tomatoes Bruschetta

Tomatoes Bruschetta


All the traditional Italian taste in a practical recipe which uses gluten-free Italian bread and tomatoes!


4 tomatoes
2 tbsp red onion, finely chopped
2 tbsp olive oil
to taste basil leaves
5 slices Pane casereccio ai semi / Pain campagnard aux graines / Landbrot Mehrkorn
1 clove of garlic
salt and pepper


  • Remove the seeds from the tomatoes and dice them.
  • In a bowl mix the diced tomatoes and onion with olive oil, basil, salt, black pepper and set aside.
  • In a frying pan, slightly toast the bread.
  • Rub the peeled garlic on each side of Pane Casereccio slices.
  • On a plate, distribute the bread, and put the seasoned tomatoes, spreading them all over the slice.
  • To decorate, use basil leaves.
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