Classic bruschetta antipasto made with tomatoes, basil, olive oil, salt, and served on gluten-free bread. Bruschetta is easy to make and a great way to use garden tomatoes.
Bruschetta is typically made with grilled bread rubbed with garlic cloves while the bread is warm. For this recipe, diced tomatoes are covered in garlic-infused olive oil and mixed with fresh basil. The tomatoes are served over toasted bread. It makes for a light and refreshing appetizer perfect for summer parties.
Gluten-Free Bruschetta Appetizer
I used to worry about navigating food allergies while traveling abroad. However, I’ve found Italy’s major cities to be one of the most allergen-friendly places to visit. On our last trip, I researched gluten-free restaurants ahead of time and enjoyed the most delicious food. One of my favorite restaurants in Florence served a gluten-free bruschetta appetizer that I still think about.
The garlic oil-infused tomatoes with fresh basil on homemade gluten-free bread were incredible. This appetizer inspired an at-home version made with a rustic gluten-free baguette. It’s one of my favorite Italian appetizers and my kids love it as much as I do.
As we plant our garden, I can’t help thinking of how many times I plan to make bruschetta all summer long with our tomato harvest. Roma and cherry tomatoes are great for bruschetta antipasto.
More gluten-free appetizer recipes:
Simple bruschetta ingredients
- Tomatoes – roma tomatoes work well in this recipe.
- Olive oil – high quality olive oil is heated and cooled before mixing in with chopped tomatoes.
- Garlic – minced garlic cloves are heated into the olive oil, then strained to add a hint of flavor while allowing the tomatoes to be the star ingredient of the dish.
- Basil – fresh basil is rolled and cut into ribbons pairs wonderfully with tomatoes.
- Bread – rustic bread is often grilled or toasted for this appetizer. I’m using a gluten-free baguette from a local bakery.
- Parmesan cheese – shredded parmesan cheese can be mixed in or sprinkled on top of the appetizer.
- Balsamic vinegar – one teaspoon of balsamic vinegar adds a wonderful flavor to compliment the tomatoes.
- For a hearty appetizer, add a slice of fresh mozzarella on the bread before topping with tomatoes.
Tips for making a bruschetta appetizer
- Bruschetta can be made ahead, which allows the flavors to marinate before serving on freshly grilled (or toasted) rustic bread slices.
- To avoid soggy bread, heat bread right before serving and enjoying shortly after topping with tomatoes. The longer the oil and tomatoes sit, the soggier the bread will get. Another option is to have a platter of warm bread served separately for guests to serve on a small appetizer plate.
- If you prefer a stronger garlic taste, add in minced garlic with the oil.
- 5-6 Roma tomatoes
- 2 garlic cloves minced
- 8 basil leaves
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1 loaf rustic bread or baguette
- Cut tomatoes into small chunks. Toss tomatoes with salt and place in a colander for at least an hour or two. This will help remove excess water from the tomatoes.
- In a small pan, heat olive oil and minced garlic cloves for about 5 minutes. Remove from heat to cool while tomatoes are draining.
- Roll the basil leaves together and cut them into ribbons.
- Strain garlic pieces from cooled olive oil. In a large bowl, stir in basil and olive oil into strained tomatoes.
- Slice and toast bread for 3-5 minutes. Serve bruschetta with warm bread.
- Refrigerate for up to 3 days.