Crispy Rice Bruschetta
Confession time: I’m addicted to bruschetta. It’s my go-to for impromptu gatherings and it looks waaaay harder to make than it really is (which is always awesome in my books). All that tomato-y, garlicky goodness on a crispy base...yumm for days.
However, regular ol’ bruschetta on bread is passé. Fear not, my friends: may I introduce to you Bruschetta 4.0: Crispy Rice Bruschetta. These little delights for the palate and eyes are quick to throw together thanks to my always-ready Rice Browns; I always keep some around to elevate recipes like this. I also love that they are a healthier alternative to bread, and are gluten-free, soy-free, vegan, and plant-based to boot. I know that whoever shows up at my place will be able to enjoy these puppies!
Read on to find out how you, too, can serve some ah-mazing bruschetta to wow at your next get-together.
Crispy Rice Bruschetta
Yields 10 pieces - AKA works of art
Prep Time: 10 minutes
Ingredients:
2 packages of Rice Browns
3 Roma tomatoes
2 tablespoons of extra virgin olive oil
1 oz of Parmesan cheese
1 teaspoon each of salt and pepper (or to taste)
5 basil leaves
2 cloves of garlic, finely chopped
Directions:
Lightly pan-fry the Rice Browns until extra crispy (about 2 minutes on each side). Set aside.
Dice the Roma tomatoes (for best results, cut in half, take the seeds out, cut in half, and again in half - slice into strips then cut into little pieces).
Roll the basil leaves on top of each other and cut them into little strips (this is your “chiffonade”). Set aside.
In a small bowl, combine tomatoes, olive oil, Parmesan, salt and pepper, and garlic. Mix together well.
Spoon the tomato mixture onto the Rice Browns and garnish with basil chiffonade.
BAM! Enjoy!
If you have a little more time and want more depth of flavour (you want to pump it up!), substitute the regular garlic with roasted garlic. It’s easy-peasy lemon squeezy.
Preheat oven to 375°F
Cut the tops of 2 garlic heads in half
Generously drizzle some olive oil on both heads
Feeling sassy? Then get wild, why not?! Add some fresh herbs (basil, rosemary, etc.)
Wrap in aluminum foil and place on a baking sheet in the oven.
Bake for 45 minutes.
Let cool and peel garlic heads.
Mix the soft, garlicky goodness into your tomato mixture. Your tastebud will thank you.
There you go! You’ll be blown away by how simple but delicious this recipe is. Using Crispy Rice Browns as a vehicle for the bruschetta adds a fun texture and is a hearty, healthier alternative to traditional bread.
Have you tried this fun, modern twist on bruschetta yet? Let us know in the comments how you enjoyed it!