Gluten free bruschetta is an easy appetizer but if your crowd is gluten free, all you need is a decent gluten free baguette. Around here, we like Shar, but there are other options out there too!
What You’ll Need
- Gluten free baguette
- Olive oil
- Balsamic vinegar
- Tomatoes
- Basil
- Salt
- Pepper
- Fresh mozzarella pearls
Variations of Bruschetta
There are so many ways to make gluten free bruschetta.
- Goat cheese with fresh peaches and basil
- Ricotta with strawberries and balsamic
- Burrata with fresh corn and tomato
- Whipped feta with roasted eggplant
FAQ
Why Make Gluten Free Bruschetta?
This is a great party food! It is a little bit of an elevated appetizer but actually so easy.
Can You Use Other Breads?
If you aren’t catering to a gluten free crowd, you can use your favorite regular baguette. But this also doesn’t have to be reserved for just party food! Make toast with your favorite bread and top it with the bruschetta mixture for a tasty meal!
What if I can’t find mozzarella pearls?
You don’t need to use the pearls, but definitely try to get fresh mozzarella. This is usually in the fancy cheese section of the grocery store. You can get the larger balls and just chop into bite sized pieces.
Making Ahead/Storage
You can make the toasts and the tomato mixture in advance, but once assembled, it’s best to serve bruschetta immediately. Store tomato mozzarella mixture in the fridge.
Other Recipes You’ll Love
Gluten Free Bruschetta Appetizer
Ingredients
- 1 loaf Shar gluten free baguette or similar
- 1/2 cup olive oil divided into 1/4 cup amounts
- 1 tbsp balsamic vinegar
- 4 tomatoes seeded and chopped
- 1/4 cup basil fresh, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 oz mozzarella fresh, pearls
Instructions
- Preheat oven to 325 degrees F.
- Slice bread into 1/2 inch slices and place on baking sheet. Brush with olive oil.
- Bake for 10-15 minutes until golden brown.
- While the bread is toasting, whisk together the liquid ingredients and add chopped tomtoes, basil, salt, pepper, and mozzarella. Toss to combine.
- Top each slice of baguette with the tomato mozzarella mixture.
Notes
Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life
