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These easy, Gluten Free Bruschetta are the perfect side dish or appetiser – perfect for canapés, picnics and gatherings. Fresh tomatoes are diced with garlic, balsamic vinegar and fresh basil on top of slices of toasted, gluten free ciabatta.
Notes On This Gluten Free Bruschetta
This gluten free bruschetta recipe is such a simple appetiser, which can be thrown together in a hurry if you’ve got surprise guests descending upon you!
The tomato and balsamic topping works really well on any form of gluten free bread, which is grilled to make it golden and crisp. I just love it with gluten free ciabatta.
Prepare the topping up to 24 hours in advance – and any leftovers can be added to salads, or served as a side to gluten free pizza, grilled meats and even pasta.
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free bruschettas with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Ciabatta: I use the Schär gluten free ciabatta rolls but you could use any gluten free roll, gluten free baguette, or even slices of gluten free bread.
- Tomatoes: Use whatever form of tomatoes you like for this recipe.
- Red Onion: You can omit this or swap for spring onion or brown onion if you like.
- Garlic: I use garlic paste but you can use fresh minced or chopped garlic.
- Balsamic Vinegar: And yes, this is gluten free!
- Basil Leaves: You could swap for dry basil but I prefer the taste of fresh basil.
- Olive Oil: I recommend a good quality, extra virgin olive oil for this.
How to Make Gluten Free Bruschetta
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free bruschetta is to make.
Storing and Making Ahead
I recommend serving these gluten free bruschetta straight after topping, or the bread will go soggy. If you want to make these ahead of time, you can make the topping up to 24 hours before serving and keep it in the fridge. Toast the bruschetta under the grill and top just before serving.
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Roughly chop the tomatoes and place in a sieve over a bowl for 5-10 minutes to let the juices drain out. (Discard the juices once done).
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Mix the tomatoes, red onion, garlic, balsamic, basil, sea salt and olive oil in a large bowl. Cover and chill for at least one hour so the flavours meld together.
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Cut each ciabatta in half, then in half again, so you have 4 square pieces of bread. (see photo) Grill on both sides for 1-2 minutes until golden on each side.
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Top the ciabatta slices with the tomato mixture and serve straight away.
Serving: 1bruschetta | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g
More Gluten Free Appetisers
If you like this gluten free bruschetta recipe then make sure you check out these other gluten free appetisers and sides too…
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