Add Recipe


  • Prep Time
    10 mins
  • Cook Time
    20 mins
  • Serving
  • View

A bit different than the usual tomato and garlic Bruschetta, this is topped with roasted capsicums or sweet peppers, wilted rucola and crunchy hazelnuts.



Warm Salad Topping


    Step 1

    Put the peppers under the grill, skin side up and grill for about 10 minutes or until the skin blisters. Place the peppers in a plastic bag and set aside to cool. When cool, peel off the skin and slice into long strips.

    Step 2

    Prepare the bread slices, by toasting the bread lightly and rubbing one side with a halved garlic clove. Drizzle with a little olive oil.

    Step 3

    In a small pan, cook the garlic but do not allow to brown, add the lemon rind, sultanas and also the almonds. Fry until the almonds start turning golden. Lower the heat and add the rucola with the baby spinach and cook for a further two minutes until it just wilts.

    Step 4

    Divide the peppers and the warm salad into four and top each slice of toasted bread with the salad and the peppers.

    Step 5

    Drizzle more olive oil if desired. Garnish with fresh basil leaves. Serve immediately.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

    Leave a Review