Hello after a weekend in Berlin! I had the most glorious time visiting my sister and eating and drinking our way around the city. You know one of those weekends when it’s just the best group of people, all you do is laugh and you never want to leave? Yeah, that. Thank you soo much for all your recommendations, they were great. I’ll be posting a gluten free/FODMAP friendly weekend travel guide soon – keep your eyes peeled.
In the meantime, this weekend in the UK is set to be an absolute scorcher and I’m so excited for some more sunshine and some chill. However on hot, sticky days the last thing I want to be doing is spending lots of time in the kitchen, so my go-to food will be quick, light and easy dishes that are still full of flavour.
This gluten free crab, tomato and basil bruschetta recipe is one of my favourites and is perfect for warmer days, when you just don’t want to cook. Taking just ten minutes to prepare, the only heat comes from under the grill whilst you toast your bread and is over in a matter of minutes. While waiting you can finish mixing together your crab topping. Then as soon as that floral, toasted garlicky smell hits your kitchen you simply remove the bread and top with your fresh, vibrant, crab extravaganza. Cut in quarters to make perfect canapés, or keep them as they are for a delicious and decadent lunch. I recommend serving in the sunshine with a glass of chilled white wine for extra joy.
To mark the launch of Genius’ new artisan cobs and deli rolls, I’ve partnered with them to bring you this recipe post! Packed with fibre, I enjoy munching this on sunnier days even more, knowing I’m giving my gut some extra love.
- 6 slices of gluten free bread
- 3-4 tablespoons of garlic infused olive oil
- 200g cherry tomatoes, halved
- 1 tablespoon grated lemon zest
- 2 tablespoons of olive oil
- ½ teaspoon of chilli flakes (optional)
- 250g fresh crab meat
- A handful of torn basil leaves
- Combine the tomatoes, lemon zest and olive oil and leave to marinate for ten minutes.
- Brush the bread with the garlic infused olive oil and place under the grill for 3-4 minutes, or until lightly golden and crisp around the edges.
- Stir the crab meat, chilli flakes and basil leaves through the tomatoes, reserving a few basil leaves for the top.
- Season well, then spoon the tomato mixture over each slice of bread and top with the remaining basil leaves. Serve immediately.
Photographs by Emma Croman! Search #WhatsYourGutFeeling on social to see what else Genius have been up too with their new products.
Genius’ range of Gut Lovin’ Cobs and Rolls contain chicory root inulin, a naturally occurring prebiotic fibre that contributes to normal gut function through more frequent bowel movements (put simply, it helps you go a bit more often, which is a very good thing!) However please note that although these products are gluten free, they aren’t suitable for those on the elimination phase of the low FODMAP diet. If you’re on it, simply swap in your favourite bread that’s suitable.