This unexpected combination of strawberry and tomato is a refreshing twist on a much loved classic. Bruschetta is one of my all time favourite dishes but I hadn’t had it for years at a restaurant as so far, I’ve not been able to have it served on tasty gluten free bread. Now it’s all good… I can have it at home!
I found a loaf of Oat Rolled Cob bread at my local organic shop. Made from rice, oat and tapioca flour this particular one was also suitable for coeliacs.
Anyone who has tried shop bought gluten free bread over the years will know the struggle. Paying £3 for a loaf of sugary cardboard is far from ideal so I’m happy to have finally found a true bread to buy that’s free from additives and tastes great regardless whether it’s toasted and doesn’t fall apart the minute a finger is laid upon it. Look out for these loaves in your local farm/organic shop. You can of course, use a different bread but this is my personal wheat free favourite.
Bruschetta is often served with balsamic vinegar, which unfortunately is filled with sugar. Sauces and dressings are where many people fall down when trying a low sugar lifestyle if they don’t realise quite how many of these products contain the sweet stuff.
Some balsamic vinegars have 25g of sugar per 100g, which works out around 1 teaspoon per 15g serving… Sounds ok but many of us would probably have more than 15g at a time and is it truly necessary to have one whole teaspoon of sugar in such a small amount of dressing? The World Health Organization recommends just 6 teaspoons of sugar a day so that amounts to a lot in 15g of food. Balsamic glaze is even worse, with some brands containing a whopping 63g sugar per 100g. That’s 157.5g/39 teaspoons sugar in a 250g bottle!
The strawberries in this add a subtle sweetness, perfectly welcoming in the summer months – no glaze needed.
UK strawberry season is from May until September and tomato season is June to October.
Approximate sugar = just over 1/2 teaspoon each (if served between 2)
Serves 2 as a starter or 1 as a brunch/light lunch
100g medium Tomatos (organic)
40g Strawberries (organic)
1 Spring Onion, chopped (organic)
1 Clove garlic, crushed (organic)
2 Tbsp Olive Oil (organic, cold-pressed)
Juice of half lime (unwaxed)
Sprinkling of Himalayan pink salt and pepper
Few springs of basil (organic or homegrown)
Good quality, organic gluten free bread (I used Oat Rolled Cob from local organic shop)
Roughly chop the tomatoes and strawberries then place them in a bowl along with the crushed garlic and chopped spring onions.
Add the olive oil and lime juice and mix to combine, set aside.
Toast the bread for your preferred toasting time if using and slice the avocado.
Once toasted, arrange the avocado over the bread and spoon on the strawberry and tomato mix.