( MAKES 24 )
These gluten-free bruschetta prepared from polenta are great served as nibbles (use a small fork for eating) or as a light meal with a salad. The bruschetta are also excellent topped with sautéed mushrooms or pesto and feta.
|700 ml||Vegetable stock|
|¾ cup||Instant polenta|
|1 tsp||Dried basil|
|1 serving||Black pepper, to taste|
|2 Tbsp||Olive oil|
- Bring the vegetable stock to a simmer then slowly stir in the polenta. Cook for 5 minutes or until thickened.
- Stir in the basil, black pepper and olive oil. Pour into an oiled shallow slice pan and form a rectangle about 24cm x 18cm. Chill. Cut into twelve 6cm squares and cut each square diagonally into a rectangle. (At this stage you could freeze the polenta for a later date.) Lightly brush with olive oil and pan-grill on a ridged frying pan or under a grill until lightly coloured.
- To make the topping, combine all the ingredients in a bowl. Dollop on the bruschetta.
See more of Jan's gluten-free recipes