Bruschetta with Mozzarella
Table of Contents
Why this recipe works
Gluten-free bruschetta with mozzarella and tomato is an easy and flavorful appetizer that comes together in less than 20 minutes. With toasted gluten-free bread and a fresh caprese mixture on top, this bruschetta will impress even the pickiest of eaters.
This gluten-free tomato mozzarella bruschetta is one of those recipes that feels substantial enough for the hungry folks, but is also fresh and light when eating one or two. Topped with a balsamic glaze and fresh chopped basil, this caprese bruschetta is the perfect, colorful centerpiece for your dinner table.
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. They’re a beautiful bright red color and have a firm texture. You can also use cherry tomatoes or grape tomatoes chopped in half for this recipe. I’d just avoid using beefsteak tomatoes since the skin can be tough and the insides seed-heavy.
- Balsamic glaze – the balsamic glaze is used at the end of the recipe to drizzle over your baked bruschetta. Balsamic glaze is different from just plain balsamic vinegar. It’s made by taking balsamic vinegar (and sometimes brown sugar) and reducing on the stove top until it thickens. If you do not have a store-bought version, you can easily make it yourself. It’s so worth it!
- Mozzarella – I used fresh mozzarella cheese for this recipe that has been cut into small pieces. This is such a great mozzarella appetizer, so it’s important to use good quality ingredients so that you have the best tasting mozzarella bruschetta. You do not want to use shredded mozzarella or a block of processed mozzarella. You want a big ball of fresh mozzarella or you can use mozzarella pearls or mini mozzarella balls (ciliegine).
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
- If using a larger variety of tomato than a cherry or grape tomato, just be sure to de-seed your tomatoes when dicing. It’s okay if a few seeds get in, but overall, you want to avoid having your mixture be too wet and goopy with the tomato pulp.
- This bruschetta with mozzarella recipe is done in two parts: the gluten-free bread base and the topping mixture. I am all about preparing my ingredients ahead of time (aka mise en place) so that I know that I have all of the ingredients and can prepare my recipe calmly without worrying about chopping or locating ingredients in a rush. As long as you mise en place, you can easily prepare your topping mixture while the bread is baking and assemble fresh out of the oven. It will make for a much better bruschetta!
- It is best to top the toasted bread with the fresh tomato topping just before serving so that your bruschetta doesn’t get too soggy. I also like to serve the tomato topping in a bowl sometimes with the toasted baguette slices on a platter and let me guests prepare their own bruschetta to ensure they won’t get soggy. Just depends on the occasion.
- Leftovers do not keep well, so only top as many slices of bread that you plan on eating in that sitting because the bread will get soggy if placed in the refrigerator.
- You can store the tomato mozzarella mixture in the refrigerator for up to 2 days, though it is best served on the same day it is made as the mixture gets watery after sitting in the refrigerator for awhile.
- You can toast the baguette slices and store in an airtight container for up to a day before serving.
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.
Firstly, let met explain what chiffonade means. Chiffonade is a fancy term for a way to cut basil (or really anything) into ribbons or strips. To chiffonade your basil, gather a few fresh basil leaves and stack them one atop the other. Roll your stack of leaves into a tight cylinder, and then slice from top to bottom into thin ribbons.
Related Recipes
- Marinated Tomato and Burrata Appetizer
- Sweet Potato Rounds with Roasted Grapes and Goat Cheese
- Gluten-Free Mozzarella Sticks
More gluten-free appetizers to try
Bruschetta with Mozzarella
Ingredients
For the bruschetta toasts:
- 2 gluten-free baguettes (12 oz total)
- ¼ cup extra virgin olive oil
- 2 cloves minced garlic
- 1/2 teaspoon dried oregano
For the tomato mixture:
- 2 cups tomatoes (diced (180g) – from 2-3 tomatoes total)
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil (thinly sliced)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground pepper (or to taste)
- 4 oz fresh mozzarella (diced small)
- ¼ cup balsamic glaze (for serving)
Instructions
- Preheat the oven to 375F (190C). Slice the gluten-free baguettes into 1/2 inch diagonal slices or “on the bias” and place at least an inch or two apart on a baking sheet.
- In a small bowl, mix together the olive oil, minced garlic, and oregano. Generously brush the mixture on the slices of bread in an even layer.
- Bake the gluten-free bread at 375F (190F) for 10-12 minutes, until lightly the bread is lightly toasted and golden in color.
- While the bread is baking, mix together the diced tomatoes, olive oil, minced garlic, balsamic vinegar, fresh basil, salt and pepper in a medium mixing bowl. Then stir in the fresh mozzarella cubes.
- Spoon the tomato mozzarella mixture over the toasted bread in even amounts.
- Drizzle with balsamic glaze and top with any additional fresh basil, and serve immediately.
Notes
- If using a larger variety of tomato than a cherry or grape tomato, just be sure to de-seed your tomatoes when dicing. It’s okay if a few seeds get in, but overall, you want to avoid having your mixture be too wet and goopy with the tomato pulp.
- I recommend topping the slices of bread with the tomato mozzarella mixture immediately before serving so they do not get too soggy. Sometimes I’ll also serve the toasted baguette and topping separately on a platter so guests can make their own bruschetta.
- Only top as many slices of bread that you plan to eat in one sitting as the bread will get soggy if you have leftovers.
- You can store the tomato mozzarella mixture for up to 2 days, though it is best served on the same day it is made.
- You can toast the bread up to a day in advance. Allow to cool and store in an airtight container until ready to serve.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
I made this bruschetta tonight and it is absolutely amazing! thank you for the recipe megan!!!