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Gluten-Free Bruschetta with Mozzarella and Basil

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Updated January 29, 2012

Gluten-Free Bruschetta with Mozzarella and Basil
Getty Images/Dan Bachman

Traditional Italian bruschetta is toasted over hot coals, but you easily can make yours under the broiler. Toasting really helps gluten-free bread — it makes it less crumbly and taste more like wheat-based bread.

The key to this recipe (as with any gluten-free bruschetta recipe) is to find or bake a great gluten-free Italian (or French) bread — this excellent gluten-free French bread recipe from chef Beth Hillson fits the bill nicely.

If you don't want to bake bread from scratch, it's possible to find a gluten-free bread mix that will produce good Italian bread (some people use Gluten-Free Pantry's French Bread & Pizza mix), or you may be able to find a local gluten-free bakery that makes good Italian or French bread.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 10-14 slices of bruchetta

Ingredients:

  • Medium-sized loaf of Italian or French gluten-free bread
  • 3 oz firm mozzarella
  • four ripe plum tomatoes
  • Approximately 1/3 cup extra virgin olive oil (I use Bariani olive oil)
  • 3 medium cloves garlic
  • 1 bunch fresh basil leaves, stems removed
  • Sea salt
  • Fresh ground pepper

Preparation:

• Chop tomatoes, basil (reserving about 12 whole leaves of basil for garnish), mozzarella and two cloves garlic into very fine pieces and combine in a bowl with two tablespoons extra virgin olive oil. Set aside.

• Preheat your oven on the broiler (top heating element) setting. Move an oven rack to the highest possible location, just below the broiler.

• Slice the gluten-free Italian or French bread into slices about 1/2 inch to 3/4 inch thick. Cut the remaining garlic clove in half, and rub gently on the bread (taking care not to crumble the slices).

• Using extra virgin olive oil, grease a cookie sheet. Drizzle the bread slices on both sides with more extra virgin olive oil (about half-a-teaspoon for each side), then place on the oiled cookie sheet. Alternatively, you can use a pastry brush to "paint" each slice of bread with olive oil.

• Toast under the broiler until the bread just begins to turn brown (seven minutes or less, depending on the strength of your broiler — keep a close eye on it).

• Top each slice of toasted gluten-free bread with a heaping spoonful of the tomato mixture. Season with salt and pepper to taste. Garnish with whole basil leaves, and serve.

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