Why not use cornbread for your homemade bruschetta?! This Cornbread Bruschetta is gluten-free and vegan and makes for the perfect appetizer for your Fall or winter feast.
The Healthy Maven has over 400 posts. Ummmmmm, say what? How did that happen?
It feels like yesterday that I sat down to write this post. It was the dead of winter and I finally found the courage to start writing. Of course I didn’t tell anyone about it for 3 months but I still felt/feel proud that I took the leap of faith and did it. I could NEVER have imagined that I would find myself with over 400 posts almost two years later.
I actually bought my domain exactly 2 years ago (like to the day!) but it took me 3 months to get the site up. Why? Because I wanted it to be perfect right from the get-go. This was obviously an unrealistic assumption considering I had never blogged before and had maybeeee picked up my DSLR 3 times but I put the pressure on myself nonetheless.
In hindsight, I should have been a bit easier on myself. Practice doesn’t make perfect, but it can get you pretty damn close. It took one year and 8 months for me to finally feel like I’m hitting my stride so I should have been a bit more forgiving when it came to starting the blog.
When I talk to bloggers now I find myself torn between telling them to go for it even if their blog and their skills aren’t completely refined and wanting to encourage them to be their best. I know that I wouldn’t be where I am if I didn’t push myself to grow and improve but I also know that this doesn’t happen overnight.
I’ve talked about this before, but I love how my blog is a reflection of my own self-improvement both mentally and physically. I think both are pretty obvious and I want that to remain the same, but as my skills improve I can’t help but want to dig into the archives and step up some of my old posts.
Truth-be-told I don’t have any time to go into my previous content and reshoot every single recipe and make little tweaks here and there so that just isn’t going to happen but when I found myself with a fresh loaf of Pumpkin Cornbread to use for this Cornbread Bruschetta and my camera gear already set up, I just had to do it. It was compulsive and against everything I have previous preached but I did it anyway.
As time has passed, my recipes are beginning to build on each other and old content is being revisited. So recipes are getting re-shot and text added and perhaps having stevia replaced with a more legitimate sweetener because I am SO out of my stevia phase. I’m okay with it.
Serving size: 8
- 6 vine tomatoes, chopped (I used 3 red and 3 yellow but any colour will work)
- 2 T olive oil (divided)
- 1 T white wine vinegar
- 2 garlic clove, peeled and sliced in half
- 1 handful fresh basil, chopped finely
- salt and pepper
- 8 slices of cornbread, halved (I used my Pumpkin Cornbread Recipe)
- Preheat oven to 400 degrees F.
- Place cornbread halves on a baking sheet and brush with 1 tablespoon of olive oil and then top with salt and pepper.
- Bake for 4 minutes, then flip over and bake for another 4 minutes.
- Meanwhile, mix tomatoes, fresh basil, white wine vinegar and olive oil on a bowl and allow to sit for 10 minutes.
- Remove cornbread from oven and rub each slice very well with garlic.
- Top with tomato mix and additional salt and pepper.
- Serve immediately.
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