Bruschetta (Italian pronunciation: [bruˈsketta]) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is Bruschetta with tomatoes; the most popular recipe outside Italy involves basil, fresh tomato, garlic, and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.

In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.

While this recipe no where near fits the description of Italy’s famed antipasto dish, you can see some resemblance. Thank GOD I had no need to salvage stale bread – this was actually an experiment in gluten-free bread and “crust.”

I’m a pro in the bread baking and pie crust creating game.
But, gluten-free is something else all together.
A whole different ball game ~

I’m not sure if I hit this out of the park, but the mission was certainly accomplished.

A gifted gluten-free crusted creation as a “thank you” to some generous friends ensued.

Gluten Free Italian Bruschetta Pie

Crust:
1 3/4 cup (+ for dusting and handling) Pamela’s Gluten-Free All Purpose Flour
8 Tbs. ice cold salted butter, cut into 1/2″ cubes

1 Tbs. white vinegar
2 eggs
3 Tbs. ice cold water

Working quickly, as not to melt the butter, toss the chunks in with the flour. Then smash and smooth them with your fingers. Then create crumbles (this is all quickly – we want to keep the butter cold). Add the vinegar and eggs and swirl with your fingers and gently begin to drizzle in the water to create a dough ball. It may seem tough, but it’s actually not. Don’t handle the dough too much and don’t add to much liquid.
Once the dough ball is formed, cover in plastic and chill for 2-3 hours.

Topping:
1/4 cup grated Parmesan cheese
1/4 cup oil packed sun-dried tomatoes, sliced
1/4 cup Kalamata olives (no pits), whole or sliced
1 cup baby kale, torn
freshly ground pepper

Preheat oven to 425 degrees.

In a medium bowl, whisk together all the topping ingredients to form a chunky “paste.”

Remove the chilled dough from the fridge and place the dough-ball “disc” between two sheets of parchment. Roll out into a large, but somewhat thin disc.
Leave on one sheet of parchment and spread the topping over the crust.

Bake for 20-25 minutes, until bubbling and crispy brown.

Allow to cool before slicing.

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