Beautiful Bruscetta by Bella Gluten-Free

With Bella Gluten-Free Pizza,Rolls and Focaccia Mix, you can make a great base for Italian bruscetta, Simply add your favorite topping.

Servings: Makes 16-20 servings. • Prep: 20 mins • Total: 45 mins
		Ingredients: 1 Package Bella Gluten-Free Pizza Roll Focaccia Mix made into 18 dinner rolls. 1/4 cup Olive Oil 2 clove garlic, minced Topping: 1 TBL Olive Oil 1 clove garlic, minced 1/2 vidalla or yellow onion, chopped 2 roma tomatoes, diced 1 red pepper, cored and diced 1/2 vidalla or yellow onion, chopped 1 bunch arugula or spinach, chopped 2 TBL fresh herbs such as oregano, parsley, basil or chives, chopped salt and pepper to taste
With Bella Gluten-Free Pizza, Roll and Focaccia Mix Italian bruscetta is back on the table.		Prep: 20 min
		Directions: Line a baking sheet with parchment paper or lightly spray. In a small bowl mix olive oil and garlic, salt and pepper. Slice 8-10 baked rolls in thirds lengthwise. (Freeze the remaining rolls for another time.) Lay bread slices flat on prepared baking sheet. Brush olive oil mixture generously to top of bread. Turn over and repeat. Set baking sheet under broiler for 3-5 minutes or until bread is dark brown and crispy. Remove from oven. Flip bread to the untoasted side and return to broiler for 3-5 minutes. Remove and let rest on the baking sheet. Heat olive oil in a saute pan. Add onions and an additional clove of mince garlic. Cook for 2 minutes. Add the rest of the veggies, and salt and pepper and saute until al dente, still a little firm, about 3-5 minutes. Divide veggies among garlic bread, heaping mounds of topping on each. Sprinkle parmesan cheese on each if desired. Chef’s Notes: I love making a full batch of rolls (18-24) and then freezing any unused out of the batch. A ziplock does fine for keeper away freezer burn. To refresh place in the microwave for 30 seconds or toast in the oven for 5-10 minutes on 350 degrees. It's great to have a table bread that handy!