There are so many ways to make gluten free bruschetta, but for me, the best way is the one that showcases the amazing gluten free baguette underneath! You can always blanch and peel the tomatoes, chop and dice them, rub the bread with cloves of garlic, and take all sorts of other time consuming steps, but why?
I think this simple caprese salad take on traditional bruschetta — made with my delicious homemade gluten free baguettes — it is the simplest way to serve a delicious and beautiful gluten free bruschetta starter everyone will love. Serve warm with melted mozzarella or cold with cool, creamy cheese, tomato and basil; either way, it’s an appealing appetizer to serve for any occasion.
Gluten-Free Cutting Board from Words with Boards.
A note on ingredients, since many of us cannot enjoy dairy. I have made these gluten free bruschetta with regular buffalo/bufala mozzarella, but I’ve also made them with vegan cashew mozz from Miyoko’s Kitchen. This is not an ad for Miyoko’s Kitchen; I just happen to love their vegan cheeses and love that they provide options in recipes like these so we don’t have to go without. Check out my recommended products list for other dairy-free and vegan cheese substitutes my family loves.
This gluten free bruschetta has fantastic, fresh flavors from the basil, tomatoes and balsamic vinegar — the mozzarella is there for the creaminess, so the vegan cheese works. Of course, if you can have dairy, buy the freshest buffalo mozzarella you can get for best results.
Gluten Free Bruschetta Recipe
Ingredients
- 5 or 6 ripe plum tomatoes
- 1 ball/ 1/2lb. bufalo mozzarella or vegan substitute - Miyoko's Kitchen Vegan Mozz
- 2 Tbs. balsamic vinegar
- fresh basil leaves (approximately 20 leaves)
- 1/2 tsp. freshly ground black pepper
- 1 homemade gluten free baguette
Instructions
Bake your gluten free baguette.
Keep oven on and increase temperature to 450F.
Once cooled, slice baguette on a diagonal or in even slices, approximately 1/2 inch thick, making half-inch thick slices -- you should have around 20 slices.
Arrange slices on parchment-lined baking sheet and top each with a slice of mozzarella if you like it melted, or wait to place un-melted cheese on top after toasting, if you prefer.
Toast on the top rack of the oven for 5 to 6 minutes, or until lightly browned around the edges.
Meanwhile, slice tomatoes to the same thickness as cheese slices -- approximately 1/4 inch thick.
Once the bread is toasted, remove to cool slightly, then top with one slice of mozzarella (if you did not melt the mozz when toasting), one basil leaf and one round of tomato. Sprinkle cracked black pepper on top and drizzle with balsamic vinegar.
Serve immediately.
Notes
The baguette does not need to be baked the same day as making the bruschetta. It can even be several days old, since the slices will be toasted before serving.
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I am a Celiac person who lives in Puerto Rico. I was trill about trying your gluten free flours for baking cakes & breads. I tried to place an order & to my surprise they are not shipped to PR. I tried placing it as international and the shipping cost more than price of the flours!!!
Puerto Rico is located within the USA Continent, it is a territory of the United States, part of North America, Specifically the archipelago of PR is located between the Caribbean Sea & the Atlantic Ocean. So please consider our location for regular shipments.
We made this for a small gathering and NO ONE even thought to ask if it was gluten free…until they realized my wife was eating it too. This is an easy recipe that is incredibly good. Your bread recipes and your bread mix and flour are by far the best we have EVER tried…and we’ve tried a bunch (until gfJules, then we stopped trying other brands). Thanks Jules. You make living gluten free so much easier!
That makes me SO happy to hear, Delroy! Thanks so much for taking the time to let me know!
~jules