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.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 5

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!

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.