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Gluten-Free, Heirloom Tomato Bruschetta

Gannon and I are using a diet that we learned from our friends and affectionately call the "Dr. Dan Diet". It uses a combination of intermittent fasting and eating gluten-free during the 8 hours we are allowed to eat.

Today, we were craving bruschetta so we decided to make a gluten-free, heirloom tomato bruschetta. This is definitely one of those dishes where "less is more." The freshness of the tomatoes with the crispy but soft bread is what sets this dish apart. Takes it to the next level so to speak...


  • Combination of red, yellow and dark red heirloom tomatoes, diced (5 large tomatoes).

  • Freshly minced garlic (5-6 cloves).

  • Fresh cut basil ribbons (1/2 dry cup).

  • EVOO (2 TBS).

  • Italian seasoning (2-3 TBS).

  • Salt and Pepper to taste.

  • Gluten-Free bread for crostini (1 loaf).

Step 1: Make the heirloom tomato mixture

We like to start out by making the tomato mixture first to allow it to cool while we make the crostini. We think this helps develop the flavor and combine the ingredients. In fact, this dish is best made a day in advance if you have the time.

Mix the diced tomatoes, minced garlic, basil ribbons, EVOO, Italian seasoning and salt & pepper in a bowl, cover and place in the fridge overnight or into the freezer if you have store-bought bread and are making the crostini right away.

Step 2: Make your gluten-free bread or use a store-bought version

We've used a ton of gluten-free bread recipes with our bread machine (we love this one), but if you aren't a baker or are in a rush, just buy a good one from the store like the Genius brand.

Once your bread is ready, cut into crostini sized pieces and either preheat your oven to 425 degrees or if your oven has a low crisp broil setting, use that. I don't usually use time when cooking as I am always looking at the color to determine when it's finished. I'd plan for 7-12 minutes depending on your oven.

Take a rimmed baking pan and brush a little olive oil on the pan and place the crostini-sized bread pieces on the pan. drizzle a little olive oil on top of the bread and top with a little Italian seasoning, salt and pepper and place in the oven.

Once the edges begin to brown and crisp up, the crostini is ready. This gives you the crunch on the sides and keeps the middle a little soft.

As soon as you remove the crostini from the oven, remove the crostini from the pan and set on a dry plate or even better, a wire rack if you have one.

Step 3: Enjoy

Simply top the bread with a spoonful of the tomato mixture and enjoy the simple, fresh ingredients that have made this dish a staple in Italy for hundreds of years.

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