How do I store gluten-free crostinis with tomato, basil, and mozzarella?

Store any leftovers in an airtight container in the fridge for up to two days. But here’s the trick: if you haven’t added the toppings yet, keep the toasted bread separate so it stays crisp. I usually make extra crostini and keep them on the counter, then top them fresh right before serving.

Can I make gluten-free crostinis with tomato, basil, and mozzarella ahead of time?

You can definitely prep ahead! Bake and slice the bread, toast the crostinis, and prep the toppings all the day before. Just wait to assemble until you're ready to serve so the bread stays nice and crisp. I do this all the time when I’m hosting.

What gluten-free bread works best for crostinis with tomato, basil, and mozzarella?

You want something sturdy with a good crust—this homemade oat and almond flour loaf is perfect because it holds up under juicy toppings without crumbling. Store-bought gluten-free breads tend to be softer, so if you go that route, toast them extra well and pat your tomatoes dry.

How do I keep gluten-free crostinis with tomato, basil, and mozzarella from getting soggy?

Toast the crostinis until golden and crisp, then don’t add the toppings until you’re ready to serve. If your tomatoes are really juicy, just blot them with a paper towel first. And go light with the balsamic glaze—too much liquid is what usually softens things up.

Can I make gluten-free crostinis with tomato, basil, and mozzarella dairy-free?

Yes! Just swap the mozzarella for a good-quality dairy-free alternative. I like Miyoko’s or Violife for melting. You could also try a dollop of dairy-free ricotta or cashew cheese for a fun twist—it still gives that creamy, fresh contrast with the tomatoes and basil.

What’s the best way to serve gluten-free crostinis with tomato, basil, and mozzarella for a party?

I love laying them out on a big platter with extra basil scattered on top—they’re such a pretty appetizer. If you’re serving a crowd, you can also set up a little DIY station and let guests build their own with the toasted crostinis and toppings in small bowls. It’s fun and keeps things from getting soggy too early.

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