Sundried tomato with feta bruschetta topping or open sandwich filling

Name: Sundried tomato with feta bruschetta topping or open sandwich filling
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp tomato puree; 3 tbsp passata; A pinch of dried chili flakes (optional); 18 sundried tomatoes & a dash of olive oil from the jar; 12 slices of gluten free baguette (see separate recipe); 25ml (1oz) oil; 50g (2oz) feta, crumbled; fresh basil to garnish

These toppings are great with our gluten free baguette recipe. If you want to make bruschetta, slice the baguettes into 1 cm slices, then drizzle with a little olive oil and bake in a moderate oven for 10 minutes until toasted. If you love garlic, feel free to rub a fresh clove over the bread once toasted. Why not try all the recipes as great canapes or as a sharing starter board for a party!

Credited to: Coeliac UK

Kcal: 360.0

Difficulty: Pretty easy

Serves 4

5 mins prep

10 mins cooking time

Ingredients

2 tbsp tomato puree
3 tbsp passata
A pinch of dried chili flakes (optional)
18 sundried tomatoes & a dash of olive oil from the jar
12 slices of gluten free baguette (see separate recipe)
25ml (1oz) oil
50g (2oz) feta, crumbled
fresh basil to garnish

Method

Place the tomato puree, passata, dried chilli flakes (if using), and sundried tomatoes in a food processor and blend to a puree. Season to taste
Drizzle the gluten free baguette slices with oil and toast them in a moderate oven for 10 minutes
Spread the sundried tomato puree on to the toasted gluten free baguette slices, then top with crumbled feta and fresh basil.