Erin’s Recipe Rundown
Texture: Crisp, golden toasted bread topped with juicy tomatoes and creamy burrata.
Taste: Bright, fresh, and perfectly balanced with sweet tomatoes and creamy cheese.
Ease: Super easy! Great for entertaining or a quick appetizer that feels special.
Top Tips: Use a salad spinner to remove excess tomato liquid, and brush both sides of the bread with olive oil for extra crunch.
Recommended GF Bread: Use a high-quality gluten-free baguette that toasts well, like Schär or Trader Joe’s.
Would I make this again? Absolutely! It’s a simple summer appetizer everyone loves. Serve with grilled chicken for an easy summer meal!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this bruschetta. Jump to the recipe card below for the exact measurements.
- Tomatoes: Use the ripest, juiciest tomatoes you can find—heirlooms, cherry, or even Roma work great. Keep them at room temperature for the best flavor.
- Sugar and salt: Salt draws out moisture and deepens flavor, while sugar boosts sweetness (especially helpful when tomatoes aren’t in peak season). A flaky sea salt is perfect for finishing.
- Olive oil: Olive oil is a major flavor player here, so choose something high quality. I like Graza, California Olive Ranch Reserve Collection, or Trader Joe’s Sicilian Selezione Extra Virgin Olive Oil.
- Gluten-free baguette: Choose a firm, crusty GF baguette that toasts well—Schär or local bakeries are great options. Homemade gluten-free cheese breadsticks or gluten-free focaccia would also taste amazing with this recipe.
- Burrata: Burrata is ultra-creamy and feels fancy, but whole milk ricotta is a great backup, especially if you mix in a little salt and olive oil.
How to Make Bruschetta
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- Marinate tomatoes. Chop tomatoes, then mix them with the salt and sugar and let sit for about 30 minutes. Use a salad spinner, mesh strainer, or simply pat the tomatoes dry to drain extra moisture—key to ensuring your bruschetta doesn’t get soggy!
- Dress up the tomatoes. Toss the tomatoes in the olive oil and red wine vinegar. Give it a taste, then add a bit more salt as needed. The mixture should taste bright and lightly tangy.
- Prepare the bread. Slice your baguette on a diagonal to get plenty of surface area for toppings. Brush both sides with olive oil and sprinkle with salt so they crisp up nicely in the oven.
- Toast the baguettes. Toast the sliced baguettes until they’re golden and crisp on the edges. Keep an eye on them—they can go from perfect to burned quickly! Let them cool for a few minutes before topping, so the cheese doesn’t melt right off.
- Assemble. Spoon a generous layer of burrata or ricotta onto each toasted slice. Then pile on the marinated tomatoes and finish with a few basil ribbons for a burst of color and flavor.
You might also like crusty gluten-free artisan bread or gluten-free sandwich bread.
Gluten-Free Bruschetta
Marinated tomatoes and rich burrata make all the difference in this gluten-free bruschetta! It’s a simple appetizer that feels like summer in every bite.
Ingredients
- 2 cups chopped tomatoes any kind
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 6 tablespoons olive oil divided
- 1 tablespoon red wine vinegar
- 1 gluten-free baguette
- 8 oz burrata filling or whole milk ricotta
- fresh basil very thinly sliced
Instructions
- In a medium bowl, mix the tomatoes with the salt and sugar. Let sit for 30 minutes.
- Transfer the tomatoes to a salad spinner and spin to remove any excess moisture.
- Pour the tomatoes back into the bowl and toss with the 3 tablespoons of olive oil, the red wine vinegar, and another pinch of salt.
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Slice the baguette diagonally. Lay the bread slices on the prepared baking sheet. Brush both sides with the remaining olive oil and sprinkle with salt.
- Bake for 3–4 minutes per side, until golden and crisp. Remove from the oven and let cool for 10 minutes before topping.
- Top the toasts with burrata (or ricotta), spoon the tomato mixture over the top, and finish with fresh basil. Enjoy!
Notes
- To Store: Keep any leftover tomato topping in an airtight container in the fridge for up to 2 days. Store toasted bread separately at room temperature to keep it crisp.
- To Make Ahead: You can prepare the tomato mixture up to 6 hours in advance and keep it chilled in the fridge. Toast the bread and assemble just before serving to keep everything fresh and crisp.
- To Freeze: Freezing isn’t recommended for this recipe because the tomatoes will get watery and the bread won’t stay crisp after thawing. It’s best enjoyed fresh!
- For Dairy-Free: Swap the burrata or ricotta for a creamy dairy-free cheese alternative, like cashew ricotta or another plant-based spread.
Nutrition
Calories: 217kcal | Carbohydrates: 9g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 432mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 6mg | Calcium: 651mg | Iron: 1mg
We’re do find gluten free baquettes
Hi Sherri, we like Trader Joe’s baguettes or Schar brand. Schar has a store locator on their website that can help you find grocery store options in your area! We hope you enjoy the bruschetta!