GF Italian Bruschetta with Balsamic Glaze

GF Italian Bruschetta with Balsamic Glaze

Bruschetta is a simple and easy classic summer Italian appetizer that in my opinion, should be on everyone’s table! It’s fresh, tasty, easy to make and in my opinion the best way to eat fresh garden tomatoes. This gorgeous, marinated tomato, onion and basil topping is served on little toasts and is the ultimate way to prepare tastebuds for a delicious meal ahead. I made this version gluten free so I can enjoy it too.

gluten free bruschetta

The bread I used is from Schar and purchased it in Walmart. You can their products on Amazon, Shaw’s, Big Lots, Ocean Job Lots and few others. You can go directly to their website HERE.

Schar Gluten Free Baguette

Let’s go through each step with the bread.

  • Begin by turning your oven on at 350 if you are going to use mozzarella cheese in the recipe.
  • Grab a pan and add a slice up the baguette bread into 12 to 16 slices. You can make them as thick or thin you like. You can also use a toaster.
  • Drizzle with oil on both sides and brush to spread around.
  • Grill until golden on both sides.
  • Rub each piece of bread with a clove of garlic once toasted. Adds extra flavor! This is optional.

Tomato Topping

This part you can leave the topping fresh and add to the bread afterwards when the mozzarella melts or sauté the mixer like I did.

  • Dice up the tomatoes and red onions.
  • Cut up the fresh basil leaves.
  • Add salt, pepper, Italian seasoning and minced garlic.

Assembly

No mozzarella and baking in the oven:

  • Top each slice of toast with the tomato topping. (sautéed or fresh topping)
  • Drizzle with a little more olive oil. Sprinkle with sea salt, fresh bay leaves and balsamic glaze.

Mozzarella and baking in the oven:

  • Top each slice with a piece of mozzarella. I cut mine in half to fit or you can use shredded mozzarella.
  • Add the tomato topping and drizzle with more olive oil
  • Bake in the oven at 350 for 10 to 15 minutes or until the cheese is melted.
  • Sprinkle fresh basil leaves and drizzle balsamic glaze over the bruschetta.
How to make the Balsamic Glaze
  • Balsamic vinegar
  • 3 tablespoons brown sugar or honey
  1. Put the ingredients in a small saucepan.
  2. Over medium heat, bring the vinegar to a low boil.
  3. Reduce the heat to medium-low and let the mixture lightly simmer, whisking every couple of minutes to make sure nothing sticks and burns.
  4. When the vinegar has reduced in half, it should coat a spoon in thickness. If you use just the vinegar this will take about fifteen to twenty minutes. If you used a sweetener it will take less time – about eight to ten minutes.
  5. Remove the pan from the heat and let it cool down completely.
  6. Transfer the balsamic glaze to a glass jar with a lid. This will keep stored in a cool, dark spot for up to a month.

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I’ll see you all on the following recipe. Happy Baking!

GF Italian Bruschetta with Balsamic glaze

Recipe by Lucy ChesnaCourse: 2023, 30 Minutes or Less Meals, All Recipes, Appetizers, Bread, Dinner Parties, Gluten FreeCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Bruschetta is a simple and easy classic summer Italian appetizer that in my opinion, should be on everyone’s table! It’s fresh, tasty, easy to make and in my opinion the best way to eat fresh garden tomatoes. This gorgeous, marinated tomato, onion and basil topping is served on little toasts and is the ultimate way to prepare tastebuds for a delicious meal ahead. I made this version gluten free so I can enjoy it too.

Ingredients

  • 3 to 4 plum tomatoes, diced

  • 1/2 red onion or 3 to 4 shallots, diced

  • 2 gloves garlic, minced

  • 1/2 cup chopped up fresh bay leaves

  • 1/4 teaspoon pepper

  • 1/2 teaspoon salt

  • 1 teaspoon Italian seasoning

  • 3 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1 package of mozzarella (or shredded)

  • 1 baguette sliced on a diagonal in 1/2-inch slices.

  • extra virgin olive oil

  • 1/2 cup balsamic vinegar

  • 3 tablespoons brown sugar or honey

Directions

  • Let’s go through each step with the bread
  • Begin by turning your oven on at 350 if you are going to use mozzarella cheese in the recipe.
  • Grab a pan and add a slice up the baguette bread into 12 to 16 slices. You can make them as thick or thin you like. You can also use a toaster.
  • Drizzle with oil on both sides and brush to spread around.
  • Grill until golden on both sides
  • Rub each piece of bread with a clove of garlic once toasted. Adds extra flavor! This is optional.
  • Tomato Topping
  • This part you can leave the topping fresh and add to the bread afterwards when the mozzarella melts or sauté the mixer like I did.
  • Dice up the tomatoes and red onions.
  • Cut up the fresh basil leaves.
  • Add salt, pepper, Italian seasoning and minced garlic.
  • No mozzarella and baking in the oven.
  • Top each slice of toast with the tomato topping. (sautéed or fresh topping)
  • Bake in the oven at 350 for 10 to 15 minutes or until the cheese is melted.
  • Drizzle with a little more olive oil. Sprinkle with sea salt, fresh bay leaves and balsamic glaze.
  • Mozzarella and baking in the oven.
  • Top each slice with a piece of mozzarella. I cut mine in half to fit or you can use shredded mozzarella.
  • Add the tomato topping and drizzle with more olive oil
  • Bake in the oven at 350 for 10 to 15 minutes or until the cheese is melted.
  • Sprinkle fresh basil leaves and drizzle balsamic glaze over the bruschetta.
  • Balsamic Glaze
  • Add the vinegar (and sweetener if using) into a small saucepan.
  • Over medium heat, bring the vinegar to a low boil.
  • Reduce the heat to medium-low and let the mixture lightly simmer, whisking every couple of minutes to make sure nothing sticks and burns.
  • When the vinegar has reduced in half, it should coat a spoon in thickness. If you use just the vinegar this will take about fifteen to twenty minutes. If you used a sweetener it will take less time – about eight to ten minutes.
  • Remove the pan from the heat and let it cool down completely.
  • Transfer the balsamic glaze to a glass jar with a lid. This will keep stored in a cool, dark spot for up to a month.

Notes

  • This recipe you don’t have to put in the oven. All ingredients can be freshly chopped and put on top of the bread.
  • Fresh garden basil is king here.  Dried basil is just not going to provide enough flavor or aroma to satisfy you.
  • I love this recipe with either red wine vinegar or balsamic vinegar mixed in with the tomatoes.  Both are equally delicious, albeit different.
  • A simple French baguette is a perfect accompaniment. However, whole-grain crackers and crostini also work well.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. 
  • For optimal taste, always use the best sun-ripened tomatoes you can get your hands on.

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