Gluten free bruschetta with roasted pepper & anchovy These picture perfect bruschetta are great for a wonderfully light starter or colourful canape at a dinner. You could even make them for lunch if you’re feeling fancy. Using Genius gluten free bread as a crisp base topped with fresh and delicious gut friendly ingredients, you’ll be grinning and so will your gut.

Serves: 4

Prep: 20 minutes

Cooking time: 10 minutes


Genius White Farmhouse – GUT TIP: our breads are bursting with fibre making this dish good for the gut!

2 red peppers OR shop bought jarred roast peppers

2 finely chopped anchovies

1 tbsp of extra virgin olive oil

1 tsp of small rinsed capers

Freshly ground black pepper

1 tbsp of finely shredded basil

1 clove of garlic


1. To make gluten free bruschetta simply cut our soft and tasty bread diagonally across into large triangles or cut out large rounds from each slice with a pastry cutter.

2. Bake the prepared bread on a baking tray at 200'C for approx. 5 minutes or until crisp and golden brown.

3. Brill 2 red peppers on all sides until the skin is blackened. Place in a bowl and cover with cling film and leave to steam for 15 minutes. Remove the cling film, and peel off the pepper skin using a small, sharp knife. Core and de-seed the skinned peppers and thinly slice. Here’s a cheat’s tip for you! You can buy ready-made roasted red peppers in the supermarket… they are equally as yummy and good for you and your gut.

4. Place the pepper slices into a bowl, and mix in 2 finely chopped anchovies, a tablespoon of extra virgin olive oil and a teaspoon of small rinsed capers.

5. Season with black pepper, stir in a tablespoon of finely shredded basil and heap onto the gluten free bread, rubbed with garlic and drizzled with olive oil. Bon appetit!