Grilled Bruschetta

posted in Appetizer

From the Kitchen of Lara Lyn Carter


  • 4 slices Canyon Bakehouse Gluten Free bread of your choice cut in half
  • 1 1/2 cups cherry tomatoes
  • 2 tbsp. Olive oil
  • 2 tbsp. Balsamic vinegar
  • Pinch coarse salt
  • 2 tbsp. Chopped fresh basil
  • 4 oz. Kite Hill plant based cream cheese


Place the tomatoes, oil, balsamic and salt in a cast iron skillet on the grill or stovetop. Cook on high to blister tomatoes and reduce the balsamic. Grill the bread. Divide the Kite Hill and tomato mixture evenly spreading the bread with the Kite Hill and topping with the tomato mixture. Top with basil.