By Connie Sarros

Gluten-Free Lunch Bruschetta

SERVES 4

Bruschetta can be served on almost any kind of gluten-free bread or cracker. It’s a delicious alternative to a sandwich and makes an ideal hors d’oeuvre.

2 large tomatoes, chopped
2 green onions, sliced thin
2 teaspoons olive oil
½ teaspoon gluten-free Italian seasoning
⅛ teaspoon black pepper
1 teaspoon cider vinegar
4 slices gluten-free bread
½ cup shredded provolone cheese or dairy-free cheese replacement

1. Preheat broiler.

2. Place tomatoes, onions, oil, Italian seasoning, pepper and vinegar in a medium bowl, stirring to mix well.

3. Place bread slices on a baking sheet and broil for 1 to 2 minutes until top is slightly crisp.

4. Spoon tomato mixture onto bread slices, dividing evenly. Top each with cheese, dividing evenly.

5. Broil 1 to 2 minutes to melt cheese.

Each serving contains 80 calories, 2g total fat, 96 mg sodium, 7g carbohydrates, 3g protein.

Reprinted with permission from Wheat-Free, Gluten-Free Reduced Calorie Cookbook (©2004 McGraw-Hill), by Connie Sarros.