Gluten free bruschetta with roasted bell pepper & anchovy These picture perfect bruschetta are great for a wonderfully light starter or colorful 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

Ingredients

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

2 red bell 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

Method

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 sheet pan at 400 F for approx. 5 minutes or until crisp and golden brown.

3. Broil 2 red peppers on all sides until the skin is blackened. Place in a bowl and cover with plastic wrap and leave to steam for 15 minutes. Remove the plastic wrap, 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 grocery store… 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!