Classic bruschetta

During our most recent restocking visit to the grocery store, we found a rather peculiar looking bread loaf. I went to have a closer look and found out that it was gluten free. Now whenever I see something gluten free I go on a crazy buying spree, and because of the current circumstances, the unnecessary buying has only gotten worse.

The loaf was primarily made of finger millet, ragi in Kannada, which produces a dark red-maroon color when made into flour. Ragi has been used as a breakfast food in India for many years. It’s most commonly found in a breakfast drink or baby food, but it’s not a common ingredient used in bread because the ragi flour does not hold its shape well once it is baked and can very easily be overbaked. But this loaf was baked to perfection and definitely one of the best gluten free breads I have tried.

What better way to complement a fantastic loaf of bread than to make the classic tomato bruschetta. 

Ingredients

• 1 loaf of your bread of choosing
• 2 large ripe tomatoes
• 5-6 fresh basil leaves or 1 tbs dried basil
• 3 tbs olive oil
• 2 tbs apple cider vinegar
• 4 cloves garlic
• Cheddar or Mozzarella cheese (optional)

Directions

• Finely chop the garlic, basil, and tomatoes
• Add olive oil and apple cider vinegar and mix well.
• Lightly toast your bread and spoon the tomato mixture on the slices.
• You can also add some cheddar or mozzarella cheese and keep it on a low flame until the cheese melts.
• Serve hot or cold, either works.