This post is part of sponsored recipe development on behalf of PARTNERS crackers. The contributor was compensated for recipe development, and provided with ingredients for that purpose. All opinions are her own.
Tomato bruschetta is one of my all time favorite appetizers – it’s right up there with my cheesy artichoke dip, crack dip and seven layer taco dip. It’s perfect with fresh summer tomatoes and basil. Since I have yet to master the gluten free baguette or found an amazing bread alternative, Partners Free for All Kitchen Gluten Free Crackers are a great stand in for the typical crostini you’d serve with bruschetta.
They’re super crispy and hold up well to the tomatoes with the perfect amount of salt to compliment the taste of the bruschetta. They’re also perfect bite sized pieces so there’s no awkward biting-into-your-crostini-with-half-the-toppings-falling-off moment.
Partner’s Free for All Kitchen gluten free crackers come in three flavors, olive oil and sea salt, roasted garlic and rosemary, and olive oil and herb. All three taste great with this tomato bruschetta but my fav is the Olive Oil & Herb variety. They also have deli crackers and snack packs in the same flavors, along with some double chocolate brownie thins that are perfect for dessert dips.
The crackers are Non-GMO and are made with cassava flour and five ancient grains, so they’re a snack you really can feel good about – with no guilt since you’re also loading up on some essential vitamins from the tomatoes. Yay for happy snacking!
To me, summer ripe tomatoes = love. I big puffy heart them. They’re sweet, juicy and incredibly flavorful. Toss them together with a few other special ingredients (garlic, basil, olive oil and balsamic vinegar) and you’ve got yourself a winning snack or appetizer every single time.
I serve this almost as a dip-style appetizer. I like to use the crackers to scoop the tomatoes up, but you can also pile the crackers high with as much tomato/basil/garlic love as you want. Just no double dipping, please!
Whenever I serve this at a gathering, it’s gone. However, in the event that you do have any leftovers, it’s great tossed with some hot pasta and some freshly grated Parmesan cheese or diced fresh mozzarella.
Since summer is quickly coming to a close, it’s also time to start thinking about back to school lunches… gasp! My daughter will be starting preschool this year (big tears on my part) and one thing I’ve already started planning is lunches. I’m already planning on filling her Bento boxes with fruit, sandwiches, meat rollups, veggies and dip, and yogurt, and these crackers will be a great addition.
This tomato bruschetta is also super portable and would make an excellent up-scale lunch to bring to work. Just think how impressed your co-workers will be when you pull out some fresh tomato bruschetta with these crackers and maybe some fresh mozzarella or ricotta. There will be a lot of jealous peeps wishing they had a lunch like you. Enjoy!
Gluten Free Tomato Bruschetta Recipe
- 2 Garlic Minced
- 2 Extra Virgin Olive Oil
- 3 Cherry Tomatoes
- 0.25 Fresh Basil Chopped or chiffonade
- 1 Balsamic Vinegar
- PARTNERS Free for All Kitchen Gluten Free Crackers For serving
- Add the olive oil and garlic to a small saucepan and heat over medium heat until the garlic is golden, about 3 minutes. Remove from heat and let cool while preparing the tomatoes.
- Quarter the cherry tomatoes or cut them a bit smaller if they’re on the larger size.
- Add the cherry tomatoes, chopped basil, balsamic vinegar and the garlic/olive oil to a medium sized bowl and stir to combine.
- Serve immediately or let it sit at room temperature for up to an hour before serving.