Name: Bruschetta with Mozzarella
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 12 servings
Cuisine: American, Italian
Ingredients: 12 oz gluten-free baguette (I used 2 Schar gluten-free baguettes); ¼ cup extra virgin olive oil; 2 cloves minced garlic; ½ teaspoon dried oregano; 2 cups diced tomatoes (from 2-3 tomatoes); 2 tablespoons olive oil; 2 cloves minced garlic; 1 tablespoon balsamic vinegar; 2 tablespoons fresh basil (thinly sliced); ½ teaspoon salt (or to taste); ¼ teaspoon ground pepper (or to taste); 4 oz fresh mozzarella (diced small); ¼ cup balsamic glaze (for serving)

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

This gluten-free bruschetta with mozzarella is an easy and flavorful appetizer that comes together in less than 20 minutes. Toasted gluten-free bread gets topped with a fresh caprese mixture of tomatoes, mozzarella, and basil, then drizzled with balsamic glaze.

This caprese bruschetta feels substantial enough for hungry guests but is also fresh and light. The combination of warm toasted bread and cool tomato mozzarella topping makes it a colorful centerpiece for your appetizer table.

Why You’ll Love this Recipe

Ready in under 20 minutes from start to finish with minimal prep work.
Perfect for entertaining with fresh, colorful presentation that impresses guests.
Naturally gluten-free when made with gluten-free baguettes.

Ingredients

Ingredient Notes

Gluten-free baguette – Use any crusty, small loaf of gluten-free bread or baguette for this gluten-free bruschetta with mozzarella. I used Schar Gluten-Free Baguette for this recipe, but there are many types of bread you can use for this recipe or even use gluten-free crackers.
Tomatoes – I like to use celebrity tomatoes, better boy tomatoes, or roma tomatoes that you find on the vine at the grocery store. Cherry tomatoes or grape tomatoes cut in half also work well. Avoid beefsteak tomatoes as the skin can be tough and the insides are seed-heavy.
Balsamic glaze – Different from regular balsamic vinegar. Balsamic glaze is made by reducing balsamic vinegar (and sometimes sugar) on the stovetop until it thickens. You can buy it at the store or make it yourself.
Mozzarella – Use fresh mozzarella cut into small pieces, not pre-shredded mozzarella or processed mozzarella from a block. Buy a ball of fresh mozzarella, or use mozzarella pearls or mini mozzarella balls (ciliegine).

Make it Classic

Traditional bruschetta doesn’t include cheese at all – just tomatoes, basil, garlic, and olive oil on toasted bread. To make classic bruschetta, simply leave out the mozzarella and follow the rest of the recipe as written.

Step-by-Step instructions

With just a few simple steps, you can make bruschetta with mozzarella for your next party! The below steps with matching photos are meant to show you the recipe at various stages so that you can make this gluten-free bruschetta perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A knife cutting a loaf of gluten free french bread on the bias into slices for bruschetta.

Slice the gluten-free baguette into 1/2 inch slices on the bias. A close up of gluten free bread on a baking sheet topped with olive oil, minced garlic and dried herbs before toasting in the oven.

A close up of gluten free bread on a baking sheet topped with olive oil, minced garlic and dried herbs before toasting in the oven.

Place the baguette slices on a baking sheet and top with an olive oil, garlic and herb mixture. A sheet pan with slices of gluten-free bread cut on the bias and topped with olive oil, minced garlic and dried herbs.

A sheet pan with slices of gluten-free bread cut on the bias and topped with olive oil, minced garlic and dried herbs.

Toast the baguette slices in the oven for 10-12 minutes, until lightly browned. Set aside. A glass mixing bowl with diced tomatoes, sliced basil, diced fresh mozzarella and minced garlic before mixing together.

A glass mixing bowl with diced tomatoes, sliced basil, diced fresh mozzarella and minced garlic before mixing together.

In a mixing bowl, add the tomatoes, mozzarella cubes, basil, balsamic vinegar, olive oil, garlic, salt and pepper. Mix until combined. Eight pieces of gluten-free bread topped with diced tomatoes, diced mozzarella and basil on a white oval platter.

Eight pieces of gluten-free bread topped with diced tomatoes, diced mozzarella and basil on a white oval platter.

Spoon the tomato mixture over the toasted baguette slices. An overhead view of eight pieces of gluten free bruschetta with diced tomatoes, diced fresh mozzarella, basil and drizzle of balsamic glaze.

An overhead view of eight pieces of gluten free bruschetta with diced tomatoes, diced fresh mozzarella, basil and drizzle of balsamic glaze.

Drizzle with balsamic glaze. Serve and enjoy!

Expert Tips

De-seed larger tomatoes. If using roma or larger tomatoes instead of cherry tomatoes, remove most of the seeds when dicing. This keeps the mixture from getting too wet and goopy.
Top just before serving. Assemble the bruschetta right before serving to prevent soggy bread. For parties, serve the toasted baguette and topping separately so guests can make their own.
How to chiffonade basil. Stack fresh basil leaves, roll them into a tight cylinder, then slice from top to bottom into thin ribbons. This gives you perfect basil strips.

FAQs

Can I make this gluten-free bruschetta dairy-free?

To make this recipe dairy-free, all you need to do is leave out the mozzarella. Traditional bruschetta only includes tomato and no cheese anyway, so you’re just doing as the Romans do.

What type of gluten-free bread should I use?

Bruschetta, whether gluten-free or not, should be made with a baguette or some sort of crusty, small loaf. I like Schar gluten-free baguettes for this recipe since they are skinny and the perfect appetizer size when sliced.

Storage instructions

Store leftover toasted baguette slices and tomato mozzarella mixture separately in airtight containers. The toasted bread will keep at room temperature for up to 1 day. The tomato mixture can be refrigerated for up to 2 days, though it’s best served the same day it’s made as it becomes watery after sitting.

Only top as many slices of bread as you plan to eat in one sitting, as the bread will become soggy once topped. For parties, serve the toasted baguette and topping separately on a platter so guests can assemble their own bruschetta.