I had never made crostini before I went gluten-free, so I thought I had lost my chance. But, it turns out that Udi’s makes a pretty good gluten-free bread! I added some of my favorite ingredients over top of toasted GF bread, and it turned out great.
1-2 Slices Udi’s Gluten-Free White Sandwich Bread
1 roma tomato
1/2 sweet onion
1 cup fresh basil
1 clove garlic, minced
1 tbsp pine nuts
3 tbsp + 1 tbsp extra virgin olive oil
2 tbsp + 1 tbsp grated parmesan cheese
Heat 1 tbsp olive oil in a medium skillet. Chop tomato and onion into bite size pieces, add to skillet, and sautee over medium heat until soft.
Add basil, garlic, and pine nuts to a mortar, and grind with a pestle until mostly smooth. If you don’t have a mortar and pestle, you can use a food processor, but this particular recipe works best if the pesto is still a little “rough.” Add 3 tbsp olive oil and 2 tbsp grated parmesan to mortar, and continue to grind until smooth.
Remove the tomato and onion from the skillet and set aside. Leave the skillet heated, and add slices of bread, drizzling olive oil over each slice. Toast until golden brown on both sides. Remove from skillet.
Slice each piece of bread in half diagonally. Spread with pesto, and top with tomatoes, onions, and additional parmesan. Enjoy with some vino!