Gluten-Free Bread Cups

Ingredients

• 6 slices Burgen Gluten Free Sunflower & Chia Seed bread, crusts removed
• 1 large courgette, trimmed and roughly chopped
• 1 large red onion, roughly chopped
• 1 small yellow pepper, deseeded and cut into chunks
• 1 garlic clove, crushed
• 1 tbsp chopped fresh rosemary
• 1 tbsp sunflower oil
• 125g cherry tomatoes
• Fresh basil leaves to garnish

Method

1. Preheat the oven to 200 °C/ fan oven 180 °C/ gas mark 6. Gently press the sliced bread into 6 holes in a muffin tin, pressing the bread into the base.
2. Toss together the courgette, red onion, yellow pepper, garlic, rosemary, sunflower oil and cherry tomatoes and spread into a roasting tin large enough for the vegetables to be in a single layer. Roast for 20 minutes on the top shelf of the oven, turning frequently.
3. Arrange the bread cups on the middle shelf of the oven underneath the vegetables and cook both for an extra 10 minutes until the bread cups are beginning to toast.
4. Remove the bread cups and stand them on a clean baking sheet. Divide the roasted vegetables between the cups and bake for a further 5 minutes to crisp up. Scatter with fresh basil leaves to serve.