This is the season of fresh strawberries, green peas, and asparagus: we know. But there's another exciting arrival at our favorite farmers market: the first shy tomatoes are starting to appear. Especially delicious in these months are the ones with dark green skin, known in Italy as Camone.
As soon as I see a fresh tomato, I think of bruschetta. A bruschetta can be a light snack or a full dinner, depending on the toppings, or your appetite. The classic version is simple: rubbed with garlic, then topped with chopped tomatoes, basil, and olive oil. But you can get creative: add grilled vegetables, tuna, or ham.
The one thing that truly matters? The bread. It should be sturdy, easy to slice, and able to hold your toppings. And when it comes to gluten-free options, that's not always guaranteed.
That's why we’re making this recipe today: a good loaf of gluten-free bread, tangy from sourdough starter and made with a blend of flours that tastes like “real” bread, even without the gluten.
