Gluten Free and Dairy Free Pepperoni Bruschetta
This simple gluten free and dairy free appetizer is a savory treat with a touch of spice. Perfect for a dinner party or brunch.
Print
Pin
Servings: 6
Equipment
- Cutting board
- Mixing Bowl
- Frying Pan
- Serving Tray
Ingredients
Dairy Free Ricotta Cheese Mix
- 8 oz Dairy Free Ricotta Cheese
- 8 oz Dairy Free Parmesan Cheese
- 1 tsp Minced Garlic
- 1 Salt and Pepper To Taste
- 2 tbsp Fresh Chopped Basil
- 2 tbsp Fresh Chopped Parsley
Cherry Tomato Topping
- 1 Cup Cherry Tomatoes Sliced
- 1 tbsp Olive Oil
- 1 Pinch Salt
Main Items
- 1 Gluten Free Baguette I used
- 1 Pepperoni I used Foustman's Artisanal Uncured Pepperoni
Instructions
Ricotta Cheese Mix
- In a mixing bowl add 8oz of dairy free ricotta cheese to mixing bowl
- Add 8oz of dairy free parmesan cheese to mixing bowl
- Add 1 teaspoon of minced garlic to mixing bowl
- Add salt and black pepper to taste
- Mix ingredients until all are combined
- Add 2 tablespoons of fresh chopped basil
- Add 2 tablespoons of fresh chopped parsley
- Mix all ingredients again until combined
Cherry Tomato Topping
- In a mixing bowl add 1 cup cherry tomatoes sliced
- Add 1 tablespoon olive oil
- Add a pinch of salt
- Toss until the tomatoes are coated
Baguette
- Slice your gluten free baguette about a half inch thick
- Coat the bottom of a frying pan with olive oil
- Turn heat to medium low
- Toast baguette until golden brown
Assemble Bruschetta
- Add 1 tablespoon of the ricotta cheese mix to the toasted baguette
- Add 2 to 3 slices of pepperoni
- Add a tablespoon of tomato topping
- Serve
Video
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!