Happy 4th of July everyone! We’re officially in the middle of ”potluck season” at our church. Every weekend there’s another dinner that we need to bring a dish. Typically this would be a no brainer, but we have several families in our church that have Celiac- I try & bring gluten free dishes when possible. For me, this is much harder than it sounds- I like bread & all kinds of gluten-y goodness. One of my favorite dishes though is Bruschetta w/ a baguette & gluten free crackers.
6 Roma tomatoes, seeds removed & chopped
1/2 c. julienned sun dried tomatoes, packed in oil (make sure they are gluten free!)
3 cloves, minced garlic (be sure to use fresh!)
1/4 c. olive oil (or enough to just moisten)
2 tbsp. balsamic vinegar
1/4 c. fresh basil, coarsely chopped
1/4 tsp. salt
1/4 tsp. black pepper
- Combine tomatoes, sun dried tomatoes, garlic, vinegar, basil, salt & pepper.
- Add enough olive oil to moisten (for me, the amount of olive oil I need greatly depends on how well I drained the sun dried tomatoes)
- Cover & place in fridge until needed.
When possible, I try to use home grown tomatoes, but it’s still good with even store bought Roma tomatoes.
To scoop out the seeds, my husband has discovered a melon baller works the best.
If I’m serving these at home, I’ll actually take the time to broil the baguette slices & place mozzerella cheese on top- however for a potluck, I just bring the tomato mixture, let people scoop & forget about the cheese.
When serving Celiac’s it’s best to have 2 different containers of dip- one clearly labeled “GLUTEN FREE” with it’s own servingware. That way there’s less chance of cross contamination & you’ll insure the gluten-freeness of the dish. (Guess me how I learned this…..)
The brushetta pic above is served in what we call a “Bary Bowl” in my family. My BIL makes all kinds of pottery & we are lucky enough to get one of his creations most every Christmas.