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A slice of gluten-free toasted baguette topped with tomato, mozzarella, basil and balsamic glaze.

Bruschetta with Mozzarella

This gluten-free bruschetta with mozzarella is a cheesy twist on classic bruschetta that is sure to be a crowd-pleaser at your next gathering. With a few simple, fresh ingredients, this easy appetizer only takes 20 minutes to make!
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Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12
Calories: 169kcal
Author: Megan


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)


  • 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.


  • 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.  


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
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