Fresh & Easy Gluten-Free Bruschetta Appetizer

One of the biggest hurdles to overcome when making a gluten-free bruschetta appetizer is adequately seasoning the tomato mixture. I take out all the guess work. Use the balanced recipe confidently and I promise you won’t be left pondering, “what’s missing?!”

Don’t let the simplicity of this gluten-free bruschetta toast fool you. Big mistake. If you are feeling a little fancy you can always spread the crostini with whipped feta or mix the tomatoes with fresh mozzarella, but honestly, the tomato basil topping sings enough on its own.

Homemade bruschetta also makes the perfect make-ahead gluten-free appetizer idea. First I whip up this homemade crusty, airy gluten-free french bread. It can be frozen until ready to make the crostini bread, or a day-old loaf works just as well. For a shortcut you can pick up store-bought gluten-free french bread, but I highly recommend using this garlic gluten-free crostini recipe to max out flavor.

Either freezer the crostini toast until party day or make the day-of and set out at room temperature for a few hours. If the bread becomes softer before using, just pop it back in the oven for a few minutes to bring it back to toasty glory.

I recommend letting the tomato basil mixture sit for at least 15 minutes before topping the crostini with it. This gives time for the flavors to meld together. It will release juice upon sitting, so use a slotted spoon to dish up the fresh tomato goodness and serve immediately.

Let’s Make This Together!

1. BUILD THE PERFECT CROSTINI BASE

If you want to avoid forgettable bruschetta bread, then put a little love into that gluten-free crostini base. The linked recipe below includes an easy salty garlic topping, plus a trick to make sure your toast is nice and crisp.

2. PREP THE DRESSING

The tomatoes are tossed in an olive oil and red wine vinegar dressing with hints of minced shallots and garlic. This can also be made ahead and stored in an airtight container at room temp up to 24 hours.

3. ADD TOMATOES AND BASIL, AND NOSH AWAY!

When you are about 15 minutes away from serving, it’s time to add the chopped tomatoes and basil. Use a slotted spoon to transfer the bruschetta topping to your eagerly awaiting bread. See below for other other flavor additions, such as gourmet cheeses or unique takes on a classic tomato bruschetta recipe.

More Topping and serving Ideas

Really, you can go nuts (or pine nuts!) with possibilities here. Just like when I make this summer-fresh gluten-free panzanella salad, I like to let the creative culinary juices flow differently every time I make it.

• Chop fresh mozzarella or crumble salty feta and mix in with tomatoes
• Spread the crostini with goat cheese, burrata, straticella, or whipped feta before topping.
• Instead of tomatoes, chop up fresh peaches, blueberries, or strawberries for a fruity bruschetta topping.
• Sprinkle with shaved parmesan, pine nuts, micro greens, or capers.
• Use the bruschetta mixture as a topping for grilled fish or chicken for an easy summer dinner idea.
• Mix leftover bruschetta with gluten-free pasta and top with freshly grated parmesan.

Bonus Tips For Max success

1. Bruschetta can be made year round, as long as you choose the right tomatoes. When you don’t have peak season tomatoes on hand, I recommend using cherry or grape tomatoes for best flavor.
2. The bigger the tomato, the more juice it will release. If using heirloom or beefsteak tomatoes, try to remove as much as the seeds as possible before chopping.
3. Don’t scoop up the bruschetta topping onto the bread until ready to serve. The juice will seep into the toast, making it softer as it sits.
4. The tomato mixture can be prepared up to 1 hour ahead of time. Let it sit at room temperature until ready to serve.
5. If I have leftover gluten-free bruschetta bread, I scrape off the topping and store the tomatoes and crostini separately. When ready to enjoy again, re-crisp the bread in the oven or air fryer and top with the reserved leftover bruschetta mixture. Yum redone!

This article originally appeared on MamaGourmand.com and was syndicated by MediaFeed.org.

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