top of page

Bruschetta Cups

Copy of Gluten Free-3.png
Copy of Gluten Free-6.png
Copy of Gluten Free-4.png
Copy of CnC Logo Transparent-3.png
Vegetarian | Gluten Free | Nut Free

Bruschetta Cups



6 slices of GF bread 

1 Teaspoon EVOO 




Two ripe tomato’s 

1/4 red onion 

Basil (1/4 cup) 

3 Small Bocconcini Balls 

Teaspoon of balsamic vinegar 


Cut the crusts off of all the slices of bread and leave for later (I just toast these in the oven and snack on them)

Using a rolling pin roll the bread about a third of its original thickness

Brush with a little bit of olive oil 

Place the pieces of bread into a muffin tin and place into a preheated oven at 180 degrees and bake until golden and crispy 

While that is toasting - chop up the tomato, onion and basil and toss with the balsamic (taste this and then season to preference) 

Place the tomato mix into the bread cups and top wth half of a Bocconcini ball and a bit of basil.


Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

bottom of page