Bruschetta with Mozzarella
Gluten-free bruschetta with mozzarella ready in under 20 minutes. Toasted gluten-free baguette topped with fresh tomatoes, mozzarella, basil, and balsamic glaze. Perfect appetizer for parties and gatherings.
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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
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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
Calories: 169kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 318mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
