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
- 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
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.