Description
Two vibrant bruschetta variations—beetroot and avocado broccoli—atop homemade gluten-free bread. A sophisticated starter.
Ingredients
Units
Scale
- 2 lbs (907 g) Gluten Free Flour Mix
- 2 oz (60 gr) Fresh Yeast
- 1 oz (20 gr) Salt
- 2 lbs (1102 g) Water
- 2 oz (50 gr) Beetroot
- 1 oz (20 gr) Onion
- 0 oz (1 gr) Garlic
- 1 tsp Lime Juice
- 1 oz (30 gr) Mango
- 0 oz (5 gr) Pickled Ginger
- 1 oz (20 gr) Smoked Salmon
- 1 oz (20 ml) Extra Virgin Olive Oil
- 0 oz (5 gr) Micro Greens
- 0 oz (5 gr) Balsamico
- 2 oz (50 gr) Avocado
- 1 oz (30 gr) Broccoli
- 0 oz (10 ml) Extra Virgin Olive Oil
- 0 oz (1 gr) Garlic
- 0 oz (1 gr) fresh Ginger
- 0 oz (10 ml) Gluten Free Fish Sauce
- 0 oz (5 gr) Fresh Coriander Leaves
- 0 oz (5 gr) Fresh Mint Leaves
- 1 oz (40 gr) Quail Eggs
- 1 oz (20 gr) Fresh Raspberries
- 1 tsp Lemon juice
Instructions
- For the Gluten Free Rustic Bread:
- Mix all ingredients together, shape the bread, and set aside to rise for about two hours.
- Preheat the oven to 390°F (199°C) and bake for 45 minutes.
- For the Beetroot Bruschetta Toppings:
- Boil the beetroot in salted water until soft. Cool down and slice with a potato peeler.
- In a hot pan, sauté the onion in olive oil until golden.
- Mix the beetroot with grilled onion, garlic, lime juice, and balsamic vinegar.
- Grill a couple of slices of gluten-free bread and top them with the mixture. Decorate with smoked salmon and pickled ginger “roses”, microgreens, and mango cubes.
- For the Avocado Broccoli Bruschetta:
- Boil the broccoli in salted water, drain, let cool, and mix with the cubed avocado.
- Add lemon juice, fish sauce, garlic, and ginger. Taste and adjust with salt or olive oil if needed, and mix well.
- Take a boiled egg white, chop it, and mix it with some extra virgin olive oil; set aside.
- Place the vegetable mixture over two slices of toasted gluten-free bruschetta. Top with a few slices of boiled quail egg, fresh raspberry, mint leaves, and fresh coriander leaves. Sprinkle with the chopped egg white mixture.
Notes
- To ensure even baking, use a baking stone or pizza stone for crispier gluten-free bread.
- For a richer beetroot flavor, roast the beets instead of boiling them.
- Substitute different herbs and spices to customize the bruschetta toppings to your preference.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bruschetta
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 50