Classic Italian Gluten-Free Bruschetta (Perfectly-Seasoned)

You can't have the ideal, robustly-flavored gluten-free bruschetta recipe without two essential components! First, use my favorite toasty GF crostini bread to build a crunchy, garlicky base. Then top with freshly chopped tomatoes and basil tossed in a zesty, quick dressing for a wowzer, crowd-pleasing app guaranteed to disappear fast!

Prep Time 1 15

Total Time 1 15

Servings slices

Author Melissa Erdelac

Ingredients

1 recipe gluten-free crostini
2 ½ tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon minced shallots
1 clove garlic minced
½ teaspoon Kosher salt
⅛ teaspoon ground black pepper
1 pound cherry tomatoes quartered
1 ½ tablespoons minced fresh basil leaves

Instructions

After the crostini has been prepared, up to one hour before serving, prepare the bruschetta tomatoes so the dressing flavors have time to infuse. In a large bowl, whisk together the olive oil, vinegar, shallots, garlic, salt, and pepper.
2 ½ tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon minced shallots, 1 clove garlic, ½ teaspoon Kosher salt, ⅛ teaspoon ground black pepper
Add the tomatoes, basil, and stir gently to combine. Set aside for at least 15-60 minutes.
1 pound cherry tomatoes, 1 ½ tablespoons minced fresh basil leaves
When ready to serve, lay the prepared crostini on a serving platter. Use a slotted spoon to scoop up the tomato mixture, leaving behind the excess juice, and top each crostini. Serve immediately.

Notes

Adapted from Barefoot Contessa

Nutrition