Amazing lectin free bruschetta made with sourdough toastettes, whole roasted garlic, roma tomatoes, basil and fried goat chèvre create a carnival of flavors.
Bruschetta can be average or it can be special. This Lectin Free Gourmet bruschetta is truly special. This recipe is inspired by a local brew pub here in Salt Lake City called Red Rock Brewery. They have the best bruschetta in the world featuring slow-roasted tomatoes with fresh basil, served wtih walnut crusted goat cheese, a whole roasted garlic and parmesan toasts.
For super easy sourdough, try my convenient "just add water" sweet sorghum sourdough mix. Order now.
My LFG version has everything the brew pub's has except the lectins. For my bruschetta, I toasted thin slices of LFG sourdough baguette brushed with olive oil. I also roasted a whole garlic bulb and roma tomatoes with the peels and seeds removed. Finally, I coated the chèvre in almond flour and crushed walnuts and seared it in a hot pan until it was melty and gooey. Read on for the full recipe.
6 Slices LFG Sourdough Baguette (about 1/4 inch thick)
1 Roma Tomato (peel and seeds removed)
1 Whole Garlic Bulb
1 T Blanched Almond Flour
1 T Crushed Walnuts
Pinch Iodized Salt
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place the bread slices on one half of sheet. In a small covered roasting dish or mini Dutch oven, pour in a dash of olive oil. Cut the top off the garlic bulb and place root side up on top of the oil. Cover and place on the cookie sheet. Next, cut the peeled, deseeded tomato into small cubes. Chop the basil into very thin ribbons and set aside. In a small casserole or oven-safe crock, add a dash of olive oil. Drop in the tomatoes and sprinkle with a pinch of salt. Place the crock of tomatoes on the sheet. Bake the bread slices, garlic and tomatoes for about 30 minutes. Bread should be toasted to a crisp, garlic should be tender and tomatoes should be sizzling. Sprinkle the basil ribbons on the sizzling tomatoes.
While everything is in the oven, prepare the chèvre. Cut a generous, one-inch medallion from the chèvre log. In a zipper bag, place the almond flour and crushed walnuts. Carefully drop in the chèvre medallion and shake gently to thoroughly coat the cheese. In a small frying pan, heat a dash of olive oil. Quickly fry the cheese quickly on both sides. You are looking for the coating to brown, and the cheese to be warm and soft, but not melted. Work fast!
Transfer the tomatoes into a small ramekin. Plate the toastettes along with the encrusted chèvre, roasted garlic bulb, and tomatoes. To eat this bruschetta, smear some roasted garlic onto a toastette, followed with the soft chèvre cheese, and top with the tomato/basil mixture. Tell me if this isn't the best bruschetta you've ever had!