I’m not gluten-free, and it’s not something that factors into my decision making process when grocery shopping. That said, I always love trying new things, so when Little Northern Bakehouse reached out and asked me to create a recipe for National Toast Day using their plant-based, gluten-free products, I jumped at the chance!
They have a wide variety of breads to choose from, including: Seeds & Grains, Millet & Chia, Cinnamon & Raisin, and White Wide Slice. They also have Millet & Chia Buns.
I chose the White Wide Slice because they were the largest and I knew I needed a sturdy base to pile all this goodness on!
I considered all sorts of potential toppings before settling on a Ricotta-Garlic Toast with Tomato + Basil. It’s sort of a cross between garlic bread and lasagna, minus the noodles and the long bake time.
The toppings start with a batch of my homemade tofu ricotta (which is divine, if I do say so myself), topped with fresh tomatoes and sweet basil, plus a little salt and pepper. Simple yet delicious.
But the toppings wouldn’t even be there if it weren’t for the Garlic Toast underneath!
Again, simplicity was key. I toasted the bread, then slathered it with a little softened vegan butter. Then I sprinkled garlic powder all over it, and added the toppings. AND IT WAS DELICIOUS!
Like I said, I don’t often eat gluten-free products (especially bread) but Little Northern’s may have made me a convert. Their white bread was soft and chewy and not at all dry. Basically, it wasn’t any of the things I feared gluten-free bread would be. I will absolutely buy it again – although next time I’m going for the Cinnamon Raisin I think!
They have a handy store locator on their website (if you’re a Denver local you can find them at Natural Grocers and Safeway, FYI), and I recommend you give them a try- especially if gluten-free bread is something you buy on the regular.
And DEFINITELY give my Ricotta-Garlic Toast with Tomato + Basil a try. It’s a fun, simple meal that is filling yet light- and has lots of protein and even some veggies.
Ricotta-Garlic Toast with Tomato + Basil
Ingredients
- 1 batch homemade tofu ricotta see link below
- 6 slices Little Northern Bakehouse Wide White Bread
- 2-3 tbsp vegan butter, softened
- 2 tsp garlic powder more or less to taste
- 2 tomatoes, diced
- 10-12 leaves fresh sweet basil, chiffonade
- salt and pepper, to taste
Instructions
- Toast the bread, then slather generously with vegan butter (softened, so the bread doesn’t tear). Sprinkle with the garlic powder, as much as you’d like.
- Top with the tofu ricotta, ~1/4 cup for each slice (more or less to taste), and spread. Place the toasts on a baking sheet and broil at low for just about 30 seconds or until warm. Don’t allow the ricotta to cook! Remove as soon as it is warm enough.
- Add the diced tomatoes and sweet basil, then sprinkle with salt and pepper to taste. Serve immediately.
Notes
*I was compensated for this review, but the opinions are 100% mine!
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That looks and sounds delish! I think I am going to have to give it a try this weekend!
Let us know what you think!
This looks SO good! I’m definitely trying this soon, and I’m always looking for good gluten-free bread options.
LNB is by far my favorite gluten-free bread!
National Toast Day? I seriously missed that one? I need to get my priorities straight here! Luckily, everyday can be toast day and I wouldn’t mind it one bit. Very curious to try that bread since I too have had pretty dismal results with the gluten-free sort.