My bakery makes the best gluten free baguettes in the world. I am always looking for new ways to serve them. We make bruschetta all the time but wanted to mix it up. This recipe is like a cross between bruschetta and caprese salad.
2 Large red firm tomatoes
2 Tablespoons olive oil
1 Bunch basil leaves (about 3/4 cup loosely packed leaves)
10 oz Mozzarella
1 teaspoon salt
2 teaspoon sugar
1 Gluten-Free Baguette (click here to get my favorite)
Start by cutting the tomatoes in half and removing seeds. Chop each half into small pieces and place in a bowl. Next, cup mozzarella into similar sized pieces and add to the bowl. Now add the oil, salt and sugar to the bowl and toss. Finally, chop the basil up and add to the tomato’s. Mix everything together and serve with a toasted baguette. Enjoy.