Go Back
–+ servings

Gluten-Free Crostini Bread (No Yeast, Tomato Basil)

Gentle Tummy
Print Recipe

Ingredients
  

  • 1-1/4 cups oat flour (150g)
  • 1/2 cup almond flour (56g)
  • 1/4 cup grated parmesan cheese (30g)
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cottage cheese (blended)
  • 1 egg

Bread Topping:

  • 1 teaspoon sesame seeds
  • 1 egg white

Crostini Toppings:

  • 2 tablespoons light olive oil
  • 2 cloves minced garlic
  • 4 ounces mozzarella cheese
  • 1 cup cherry tomatoes
  • 8 basil leaves (fresh)
  • 1 teaspoon coarse sea salt
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Place 1 cup cottage cheese in a blender or food processor and blend until completely smooth. Add the egg and blend just until combined.
  • In a large bowl, whisk together 1-1/4 cups oat flour, 1/2 cup almond flour, 1/4 cup grated parmesan cheese, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.
    Add the blended cottage cheese and 1 egg to the dry ingredients. Mix with a wooden spoon or spatula until just combined. The dough should slightly stick to your fingers when touched. If it’s too dry, add a little milk and if it’s too wet, add a little more flour.
  • Pour some oil in your hands and shape the dough into a smooth loaf on a baking sheet. In a small bowl, lightly beat 1 egg white. Brush the top of the loaf lightly with the egg white, then sprinkle with 1 teaspoon sesame seeds.
  • Bake for 28-32 minutes, or until the crust is golden brown. Let the bread cool completely on a wire rack to allow the interior to set properly. If you slice it while it’s still warm, the center can crush and become gummy.
  • Preheat oven to 425°F (220°C). Slice the cooled loaf into 1/2-inch slices. Mix 2 tbsp olive oil with 1 minced garlic clove. Brush both sides of each slice and place on a baking sheet. Toast 5–7 minutes until golden.
  • Place a small slice or spoonful of mozzarella on each toasted crostini. Return to the oven for 1–2 minutes, just until softened.
  • Top each crostini with halved cherry tomatoes. Sprinkle with salt and a little black pepper.
  • In a small bowl, stir together 2 tbsp balsamic vinegar and 1 tsp honey. Adjust sweetness to taste.
  • Drizzle each crostini with balsamic-honey glaze. Add fresh basil on top. Serve warm or at room temp.

Video

Notes

Toast the bread slices well: You want them golden and crisp on the edges, which helps the crostini hold up to juicy toppings without getting soggy.
Let the loaf cool before slicing: I know it’s tempting, but cutting into hot bread can make the inside gummy or flatten the crumb. Letting it cool gives it time to set up properly.
Use fresh basil last: Wait to add the basil until right before serving so it stays vibrant and fresh. If you add it too early, it can wilt from the heat.
Add toppings right before eating: This is a big one! If you assemble too far in advance, the tomato juices and balsamic glaze can soften the bread. Keep the bread and toppings separate until just before serving for the best texture.
Did you make this recipe?Please let me know in the comments below how it turned out :)