GF Product Reviews, GF Recipes

Bruschetta…Against the Grain

7 Comments 27 November 2010

Bruschetta…Against the Grain

Since we planned a late Thanksgiving dinner this year, we had a wonderfully relaxing day.  We slept in, went for a run, prepped the turkey, made a few side dishes, and had all day to anticipate the celebratory meal and sweet fellowship we’d have around our little table.  Normally, Thanksgiving Day is spent working like a mad woman trying to get everything done and starving all the while.  I avoided the mad rush by prepping ahead, sharing the cooking with a friend, and holding to my motto for Thanksgiving 2010; “Keep It Simple”.

Normally, we are famished hours before Thanksgiving dinner is served.  The taunting aroma of turkey roasting has filled the house, and we’ve wait far beyond the lunch hour to eat because, of course, you can’t ruin your appetite.  I love Jerry Seinfeld’s response to his mother’s claim that he’d ruin his appetite if he had cookies before dinner.  “There’s always another appetite right around the corner.”  I agree with Jerry.  Since Thanksgiving Dinner would be around 7:00pm, there was no need to starve all day, so we had lunch.  And appetizers.

The Husband was definitely surprised with this not-so-typical end to our typical lunch conversation.

Heather:  What would you like for lunch?

Husband:  What are the options?

Heather:  We could have sandwiches on Udi’s bread.

Husband:  Hmmm.

Heather:  Or a smoothie.  (I continued down our list of staples.)

Husband:  Uh-huh.

Heather:  Or a turkey wrap.

Husband:  Whatever’s easiest.

Heather:  How about a sub?

He stopped what he was doing and shook his head as if to clear it to make sure that he had heard me correctly.

Husband:  A what???

Heather:  A sub.

A good ole’ American turkey and cheese sub with lettuce, tomato, red onions, mustard, and mayo.

Of course he wanted a sub, and suddenly lunch became a Thanksgiving event instead of a snack before the highly anticipated traditional meal.

I can’t remember the last time I ate, or even made, a submarine sandwich.  It definitely dates back to my pre-gluten days, because, let’s face it, gluten-free breads that taste normal and pass the bite test are hard enough to find.  Baguettes are even harder.

I picked up a package of Against the Grain Gourmet baguettes to make bruschetta for Thanksgiving appetizers, but with such a small dinner party we could definitely spare one of the two baguettes for lunch.

I really like these baguettes.

The crunch of the outer crust immediately took me back to my pre-gluten days when stopping at the local sub shop on the way home from school meant a yummy alternative to cooking.  Cooking back then meant boiling a pot of gluteny pasta and dousing it with pasta sauce, so it’s no wonder I avoided it whenever possible.  Take out subs tasted of comfort.

This sub tasted of comfort.

You may be a little surprised when you slice open your baguette to find that the inside is rather holey.  So spreading mustard and mayo was a little challenging.  But once the sandwich was put together and sliced in half, the holes were just a distant memory.  The crunch, the taste, the soft inside put this Gluten-Free Cat on cloud nine.  And the Husband was pretty happy about it too.

And there was still that second baguette for bruschetta later.  I think you’ll really enjoy this recipe.  Even Marcy got excited about it.

Gluten-Free Bruschetta
by Heather


  • 1 Against the Grain Gourmet gluten-free baguette
  • 2 tomatoes on the vine, seeded and chopped
  • ¼ c. red onion, finely chopped
  • 1 clove garlic, minced
  • 1 T. fresh oregano, chopped finely
  • 1 t. fresh thyme, chopped finely
  • 6 black olives, finely chopped
  • ½ T. olive oil
  • pinch of Seasonello (or a pinch of salt and pepper)
  • shredded mozzarella cheese


1.  Chop tomatoes, red onion, garlic, herbs, and olives.

2.  Gently stir olive oil and Seasonello into the tomato mixture.

3.  Slice the baguette diagonally into ½ inch pieces and place on baking sheet.

4.  Top each slice with a spoonful of tomato mixture and sprinkle with mozzarella cheese.  Don’t worry about the holes in the bread as the cheese will melt through and create a little crust underneath.

5.  Heat the oven to broil and place the sheet in the oven for 2 minutes, watching carefully.  Once browned, turn the oven off and move the sheet of goodies to the lower rack to keep warm.

Serve hot and enjoy!

This recipe was shared with This Week’s Cravings hosted by Kristi of Veggie Converter 365.

Your Comments

7 Comments so far

  1. Mom says:

    Had this bread at our GF Potluck. Loved it!

  2. KarenP says:

    I’m with Marcy–looking on longingly from a distance.

  3. Cara says:

    Oh. My. Guy. That bread looks incredible!! This is the best news I have heard all week. Thank you, Heather!!!

  4. Yum, Heather, thanks for sharing with This Week’s Cravings. I’m glad you were able to find an archive cheese recipe, and I am completely in love with bruschetta, so it’s a great one. In the future, feel free to link up to Cravings with the equivalent for your dietary restrictions (like cashew cream “cheese” sauce or dairy-free cheese in this case), we like to be inclusive! Hope to see you again next week. Kristi @ Veggie Converter

  5. Nif says:

    Literally….. my. mouth. started. watering.

    It looks and sounds so yummy. And I can buy this bread at a local organic food store around the corner from me.

    Thank you!!

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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