A crostini is always my go-to when I’m hosting. It’s just always such a crowd-pleaser and I like it because it isn’t too messy. These Gluten Free Crostini with Tomatoes are a SUPER easy gluten free italian recipe and take less than 15 mintues to throw together! These gluten free crostini are perfect for a fall gameday or a holiday season gluten free appetizer.
Every since going to Italy I’ve really craved those tomato and sundried tomatoes that were worked into every meal. I developed these gluten free crostini with tomatoes as a “pate” recipe that blends together all my favorite bruschetta crostini flavors: tomato, basil, onions and olive oil.
I love easy recipes with tomatoes, like my one pan gnocchi with pesto, my gluten free risotto with tomatoes and my 30-minute deconstructed lasagna!
why you’ll love this allergy friendly Gluten Free Crostini with Tomatoes Recipe
- These Gluten Free Crostini with Tomatoes are made with juicy, vine-ripe tomatoes and fresh basil! This tomato crostini is perfect for a summer day or summer BBQ!
- No one wants a watery bruschetta. This recipe is thick, creamy and hearty.
- It’s perfect to serve at parties and get togethers because it is allergy-friendly. This recipe is gluten free and dairy free.
- This Gluten Free Crostini with Tomatoes recipe is also dairy free since there is not dairy, no cheese and no butter! Since I am lactose intolerant its important that there are recipes during my holidays without cheese and butter! I do not need a stomach ache at holiday gatherings. Been there, done that!
ingredients & substitutions for the Gluten Free Crostini with Tomatoes
Tomaotes: These Gluten Free Crostini call for sundried tomatoes and ripe tomatoes on the vine. I use ripe, on the vine tomatoes that are juicy, but still slightly firm. You don’t want any mushy spots! Pick a tomato that is bursting with flavor. You can also use heirloom tomatoes or cherry tomatoes! Any tomato I have in my garden I use.
Roasted red peppers: Can be substituted with more sun-dried tomatoes or fresh red bell peppers that I have roasted in the oven.
Sardines: This adds the salty component to the spread. You can skip this if you don’t have sardines or do not like sardines. I would add a pinch of salt and a pinch of olive oil in its place.
Mayonnaise: You can also use any yogurt, hummus, or even avocado. Yogurt would be the closest substutite for the Gluten Free Crostini “pate”.
Hot sauce: Can be substituted with Sriracha, chili oil, or a pinch of cayenne pepper.
Gluten-free baguette: I like the schars gluten free baguette the best. You can also use gluten-free crackers, gluten-free bread, or gluten-free pita bread!
The gluten free baguette makes the Gluten Free Crostini with Tomatoes Perfectly toasty and crisp! These gluten free crostini, or “little toasts”, are ideal for anyone like me with celiac disease, food allergies, or even gluten intolerances. At first going gluten free was very difficult. I missed my go-to recipes with bread! But years later, I can confirdently say I have found so many ways to recreate my favorite dishes with gluten free alternatives. This is the exact gluten free bread I used.
directions
Step 1
Add 1 tomato, the roasted red peppers, sundried tomatoes, mayonnaise, lemon juice and hot sauce to the food processor. Blend until smooth,
Step 2
Cut the baguette into 1” slices. Toast in the oven at 350 for 10-20 minutes or until slices are toasted and browned along the edges.
Step 3
Spread the pate onto the crostini.
Step 4
Top with tomato slices, red onion, fresh basil. Squeeze a lemon over top and drizzle with olive oil.
expert tips & tricks
- I like to add a drizzle of high-quality balsamic vinegar on top of the Gluten Free Crostini with Tomatoes for that classic balsamic bruschetta taste. You can even use a balsamic glaze.
- I toast these gluten free crostini slices in the oven or air fryer. I just pop them in for a few minutes and remove when they are brown and toasted. SUPER easy!
serving and storing the Gluten Free Crostini with Tomatoes
I like to serve the Gluten Free Crostini with Tomatoes as soon as I make it. Thats when these are the freshesr! These gluten free crostini are best served immediately for the crispiest base.
Leftover crostini bases can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a toaster oven or pan until crispy again before assembling the toppings. I would not store the Gluten Free Crostini with Tomatoes already made because the gluten free crostini base will get soggy.
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Gluten Free Crostini with Tomatoes
Ingredients
- 1 roasted red pepper jarred
- 1/2 cup sundried tomatoes
- 1 sardine optional
- 3 tbsp Mayonnaise
- 1/2 lemon squeezed
- 1 tbsp hot sauce
- 1 baguette or gluten free baguette
- 2 tomatoes
- 2 tbsp red onion chopped
- 2 tbsp Fresh Basil chopped
- 1/2 Lemon
- 2 tbsp olive oil
Instructions
- Add 1 tomato, the roasted red peppers, sundried tomatoes, mayonnaise, lemon juice and hot sauce to the food processor. Blend until smooth,
- Cut the baguette into 1” slices.
- Toast in the oven at 350 for 10-20 minutes or until slices are toasted and browned along the edges.
- Spread the pate onto the crostinis.
- Top with tomato slices, red onion, fresh basil.
- Squeeze a lemon over top and drizzle with olive oil.
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