This gluten-free bruschetta with mozzarella is an easy and flavorful appetizer that comes together in less than 20 minutes. Toasted gluten-free bread gets topped with a fresh caprese mixture of tomatoes, mozzarella, and basil, then drizzled with balsamic glaze.
This caprese bruschetta feels substantial enough for hungry guests but is also fresh and light. The combination of warm toasted bread and cool tomato mozzarella topping makes it a colorful centerpiece for your appetizer table.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-free baguette – Use any crusty, small loaf of gluten-free bread or baguette for this gluten-free bruschetta with mozzarella. I used Schar Gluten-Free Baguette for this recipe, but there are many types of bread you can use for this recipe or even use gluten-free crackers.
- Tomatoes – I like to use celebrity tomatoes, better boy tomatoes, or roma tomatoes that you find on the vine at the grocery store. Cherry tomatoes or grape tomatoes cut in half also work well. Avoid beefsteak tomatoes as the skin can be tough and the insides are seed-heavy.
- Balsamic glaze – Different from regular balsamic vinegar. Balsamic glaze is made by reducing balsamic vinegar (and sometimes sugar) on the stovetop until it thickens. You can buy it at the store or make it yourself.
- Mozzarella – Use fresh mozzarella cut into small pieces, not pre-shredded mozzarella or processed mozzarella from a block. Buy a ball of fresh mozzarella, or use mozzarella pearls or mini mozzarella balls (ciliegine).
Make it Classic
Traditional bruschetta doesn’t include cheese at all – just tomatoes, basil, garlic, and olive oil on toasted bread. To make classic bruschetta, simply leave out the mozzarella and follow the rest of the recipe as written.
Step-by-Step instructions
With just a few simple steps, you can make bruschetta with mozzarella for your next party! The below steps with matching photos are meant to show you the recipe at various stages so that you can make this gluten-free bruschetta perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Expert Tips
FAQs
To make this recipe dairy-free, all you need to do is leave out the mozzarella. Traditional bruschetta only includes tomato and no cheese anyway, so you’re just doing as the Romans do.
Bruschetta, whether gluten-free or not, should be made with a baguette or some sort of crusty, small loaf. I like Schar gluten-free baguettes for this recipe since they are skinny and the perfect appetizer size when sliced.
Storage instructions
Store leftover toasted baguette slices and tomato mozzarella mixture separately in airtight containers. The toasted bread will keep at room temperature for up to 1 day. The tomato mixture can be refrigerated for up to 2 days, though it’s best served the same day it’s made as it becomes watery after sitting.
Only top as many slices of bread as you plan to eat in one sitting, as the bread will become soggy once topped. For parties, serve the toasted baguette and topping separately on a platter so guests can assemble their own bruschetta.
Serving suggestions
Serve this bruschetta with mozzarella alongside gluten-free lasagna or gluten-free chicken parmesan for an Italian-themed dinner. It pairs well with gluten-free mozzarella sticks or gluten-free crab rangoons for variety at parties. For a full appetizer spread, also serve gluten-free zucchini fritters and marinated tomato and burrata appetizer.
More gluten-free appetizers to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Bruschetta with Mozzarella
Ingredients
For the bruschetta toasts:
- 12 oz (340 g) gluten-free baguette - I used 2 Schar gluten-free baguettes
- ¼ cup (54 g) extra virgin olive oil
- 2 cloves minced garlic
- ½ teaspoon dried oregano
For the tomato mixture:
- 2 cups (298 g) diced tomatoes - from 2-3 tomatoes
- 2 tablespoons (28 g) olive oil
- 2 cloves minced garlic
- 1 tablespoon (16 g) balsamic vinegar
- 2 tablespoons (4 g) fresh basil - thinly sliced
- ½ teaspoon salt - or to taste
- ¼ teaspoon ground pepper - or to taste
- 4 oz (113 g) fresh mozzarella - diced small
For serving:
- ¼ cup (59 g) balsamic glaze - for serving
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the bruschetta toasts:
- Preheat the oven to 375°F (190°C). Slice 12 oz (340 g) gluten-free baguette into ½ inch diagonal slices (on the bias) and place at least 1-2 inches apart on a baking sheet.
- In a small bowl, mix together ¼ cup (54 g) extra virgin olive oil, 2 cloves minced garlic, and ½ teaspoon dried oregano. Generously brush the mixture on the slices of bread in an even layer.
- Bake the gluten-free bread at 375°F (190F) for 10-12 minutes, until lightly the bread is lightly toasted and golden in color.
Make the tomato mixture:
- While the bread is baking, mix together 2 cups (298 g) diced tomatoes, 2 tablespoons (28 g) olive oil, 2 cloves minced garlic, 1 tablespoon (16 g) balsamic vinegar, 2 tablespoons (4 g) fresh basil, ½ teaspoon salt and ¼ teaspoon ground pepper in a medium mixing bowl. Then, stir in 4 oz (113 g) fresh mozzarella cubes.
Assemble:
- Spoon the tomato mozzarella mixture over the toasted bread in even amounts.
- Drizzle with ¼ cup (59 g) balsamic glaze and top with any additional fresh basil. Serve immediately.
Video
Notes
- Gluten-free bread: Use any crusty gluten-free baguette or small loaf. Schar gluten-free baguettes work well for this recipe.
- Make it dairy-free: Leave out the mozzarella for traditional bruschetta that’s naturally dairy-free.
- Prepare ahead: Toast the bread up to 1 day in advance and store in an airtight container. Make the tomato mixture up to 2 days ahead and refrigerate.
Nutrition
I made this bruschetta tonight and it is absolutely amazing! thank you for the recipe megan!!!