Gluten Free Vegetable Bruschetta Recipe
Need a last-minute appetizer for Easter? Give this easy 5-ingredient (not including oil) Gluten Free Vegetable Bruschetta recipe a try!
This recipe couldn’t be simpler. It’s one of those that you can make once and then next time you need a quick appetizer or a snack for a few guests, you probably won’t even need to look at the recipe to remember the ingredients and steps. It will become a go-to!
The mixture, which uses whipped cream cheese, basil pesto, and crunchy pickled carrots from Tillen Farms, is easily made a few hours ahead. Then, when your guests are about to arrive, just toast the bread, give the mixture a quick stir, and spread it on. Easy-peasy!
- 1 gluten free baguette
- Olive oil
- 8 ounces whipped cream cheese
- 2 tablespoons prepared basil pesto
- ½ jar Tillen Farms Pickled Crunchy Carrots
- Fresh herbs for garnish if desired
Preheat the broiler and line a baking sheet with parchment paper or a silicone baking mat.
Slice the baguette into ¼-inch slices. Brush both sides with olive oil and toast under the broiler until golden brown, about 2-3 minutes per side. Let cool.
Combine the whipped cream cheese and pesto in a mixing bowl. Pat the carrots dry and cut into small dice. Stir into the cream cheese mixture. Spread the mixture on top of the toasted baguette slices. Garnish with a sprig of fresh herb, if desired.
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