Gluten Free Breakfast Crostini Recipe

by Carol Kicinski on August 11, 2015

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I love toast! That may seem like a silly thing to love but seriously, for me it is the ultimate comfort food. And one I had to give up for years and years when I first went gluten free.

Now that we can get good gluten free bread at the grocery store, my love affair with toast has resumed.

One of the things I love about toast is that, like an awesome pair of jeans, it can easily be dressed up or down to fit almost any occasion. In bed with the stomach flu? The only thing I can stomach is plain, unbuttered toast. A picnic in the park? Sandwiches made with gluten free rolls stuffed with all sorts of deli delights. Afternoon tea with the ladies? Crustless cucumber sandwiches. Fancy dinner party appetizers? Crostini topped with fancy little toppings.

This is a simple recipe for a breakfast crostini – perfect for brunch or for serving house guests with tea or coffee while you rustle up the rest of the meal. After all, who says you can’t serve a starter for breakfast?

These are really just a fancy schmancy version of peanut butter and jelly on toast except they are nut free (thanks to Sunbutter) and use fresh grapes instead of jelly.

To make the crostini part of these, you can now buy pretty decent gluten free baguettes at the store or you can try your hand at homemade with my Easy French Bread recipe.

Gluten-Free-Sunbutter-Crostini1

Gluten Free Breakfast Crostini Recipe

Ingredients

2 tablespoons olive or grapeseed oil
2 cups red seedless grapes
8 slices gluten free baguette cut into ¼-inch pieces on the diagonal
3 tablespoons butter, melted
2 ounces cream cheese, at room temperature
¼ cup creamy Sunbutter

Directions

Preheat the broiler to high and place the top oven rack about 4 inches from the heating element.

Put the oil and grapes in a medium skillet over medium heat. Cook, stirring occasionally, until the grapes are soft and just begin to pop.

Brush both sides of the baguette slices with melted butter. Broil for 1 – 2 minutes, or until golden brown, then flip and broil the other side for another minute or two.

Combine the cream cheese and Sunbutter. Spread on one half of the toasted bread. Top with the grapes and serve.

Servings:

Makes 8 gluten free crostini

Ready for dessert?

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Need a quick meal?

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Categories:    Breakfast & Brunch

{ 1 comment… read it below or add one }

Ms. Peony and Grahams August 24, 2015 at 9:22 pm

This looks amazing! I am going to have to try to it for breakfast tomorrow! Also the sunflower nut butter will keep you full longer. Great idea! I normally will make this rice porridge dish. I make one big pot at the start of the week and add different toppings each day to mix it up. Sunflower nut butter + chocolate is a favorite set of toppings. http://www.peonyandgrahams.com/2015/08/my-favorite-breakfastrice-porridge.html

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