Cornbread Bruschetta {Gluten-Free and Vegan}
Try this Cornbread Bruschetta {Gluten-Free and Vegan} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper
- 6 vine tomatoes chopped (i used 3 red and 3 yellow b
- 2 t olive oil (divided)
- 1 t white wine vinegar
- 2 garlic clove peeled and sliced in half
- 1 handful fresh basil chopped finely
- 8 slices of cornbread halved (i used my pumpkin cornbread recipe)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 73.6805729166668 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 400 degrees F.Place cornbread halves on a baking sheet and brush with 1 tablespoon of olive oil and then top with salt and pepper.Bake for 4 minutes, then flip over and bake for another 4 minutes.Meanwhile, mix tomatoes, fresh basil, white wine vinegar and olive oil on a bowl and allow to sit for 10 minutes.Remove cornbread from oven and rub each slice very well with garlic.Top with tomato mix and additional salt and pepper.Serve immediately.
