How to make
For those of you who love to eat mouth-watering bruschetta but are on a gluten-free diet, there is a way to keep eating your favorite bruschetta, by replacing the bread with potato slices.
The potato slices are made, so that they have a tempting crispy crust. To do this, first boil them whole, until they soften, but still have resistance when poked with a fork. They should not become soft and mushy under any circumstances.
While the potatoes are cooling, prepare what you will garnish the bruschetta with. My suggestion is simple but very tasty. You can also add other toppings, whatever you like or whatever you have available at the moment.
In this case, to spread some of the potato bruschetta I improvised with Basil and Parmesan Pesto and the sweet orange cherry tomatoes.
For the other red topping, chop the white part of the spring onions and fry for a minute or two. Add the sliced garlic and after another minute the red and hot peppers - cut into small cubes.
Finally, add the chopped tomatoes with two pinches of salt and cook, until the liquid that has separated evaporates.
Allow the topping to cool and return to the potatoes.
Peel them and cut them into thick slices, maybe slightly diagonally, to resemble a baguette.
Brush generously with olive oil and sprinkle with salt and black pepper.
Arrange the slices in a well-greased baking pan and bake, until they aquire a golden brown color.
While the potato slices are still slightly warm, spread some of them with the pesto and add cherry tomato halves on top.
Garnish the other part of the bruschetta with a pile of the red pepper topping.
Sprinkle with fresh or dried basil and serve.
Enjoy your meal!
