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Whether you follow a gluten-free diet or not, leftover baguette bread is a common occurrence in most households, so rather than binning it or giving the crumbs to birds, cut them into thin slices. Next, freeze them or use them straight away to make a whole new level of appetising gluten-free crostini with one of these naturally gluten-free toppings:

Honey Figs & Goat’s Cheese
Tomato Bruschetta
Roasted Peppers & Chilli Halloumi
Tuna Tapenade & Lemon Butterbeans
* *
Vegetarian toppings

Except for the tuna tapenade, all the toppings are vegetarian-friendly. You could replace the tuna with more olives to switch it to a vegetarian topping.

Toast the crostini last

Before you start toasting and seasoning the baguette slices, start preparing one or all four of the toppings. The baguette slices are toasted in a flash on a griddle pan or a panini maker simply by rubbing a garlic clove and brushing each slice with olive oil on both sides. The crostini can be served either warm or at room temperature. It is a good idea to dress each crostini just before serving for a crispier and tastier base.

Four crostini topped with different toppings from honey fig to tomato bruschetta

Honey Figs & Goats Cheese

A close up of an assembled honey fig and goats cheese crostini

Honey caramelised figs piled onto a generous spread of goat’s cheese is a magical combination that will win over most, even those who are in doubt these flavours will work. Hands down, this is my family’s favourite crostini topping!

Tomato Bruschetta

An assembled tomato bruschetta crostini next to a bowl of tomatoes

This is a classic Italian topping made with the freshest of tomatoes that are seasoned mainly with fresh basil, garlic and olive oil.

I use cherry tomatoes instead of regular Roma tomatoes to give a sweeter flavour.

A good tip to release the excess juices from the tomatoes is to use your hands to squeeze them gently. Drain them for one hour over a sieve to collect the liquid. This step is necessary so that the crostini does not become soggy when topped with the bruschetta.

Roasted Peppers & Chilli Halloumi

A close up of an assemble roasted pepper and chilli halloumi crostini next to a bowl of roasted peppers

These sweet and smoky bell peppers are beautifully paired with cubes of salty chilli halloumi. The roasting and preparation of the peppers can be done days earlier and chilled in a glass container until ready to use.

Tuna Tapenade & Lemon Butterbeans

A close up of an assemble tuna tapenade and lemon butterbean crostini

This topping is based on the Provence-influenced spread, Tapenade by replacing the traditional anchovies with tuna and adding a semi-mash of lemony butterbeans. This tuna tapenade has a milder flavour compared to the original recipe, but if you prefer a stronger flavour, head to the original recipe here.

Gluten-Free CROSTINI

by Sandra, Fun Without Gluten
Making crostini is a great way to use up leftover baguette bread. If you are dedicating several whole gluten-free baguettes specifically to make crostini, then calculate one baguette to yield 30-32 thin crostini slices.
The bread slices are quickly toasted in either a griddle pan or panini maker to give those attractive grill marks.
Here are four delicious toppings to vamp up the toasted crostini. Each filling makes enough for 8 to 10 crostini slices. Once assembled, serve them immediately as an appetiser, light lunch or with drinks at your next social gathering.
5 from 2 votes
Prep Time 40 minutes
Cook Time 30 minutes
Draining tomatoes 1 hour
Total Time 2 hours 10 minutes
Course Appetizer, Lunch, Party Food
Cuisine French, Italian, Mediterranean
Servings 30 crostini slices


Honey Figs & Goats Cheese

  • 4 figs, cut in half vertically
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of sugar
  • 1 tbsp butter
  • 1 tbsp runny honey
  • 100 g soft goat's cheese
  • 10 leaves fresh rocket
  • freshly cracked black pepper to season

Tomato Bruschetta

  • 200 g cherry tomatoes, halved
  • 1 tsp salt
  • 10 leaves fresh basil, torn into small pieces
  • 1 tbsp fresh parsley leaves, chopped finely
  • 1 tbsp extra virgin olive oil
  • freshly cracked black pepper to season
  • Sea salt if needed

Roasted Peppers & Chilli Halloumi

  • 1 red bell pepper/capsicum
  • 1 yellow bell pepper/capsicum
  • ½ tbsp olive oil
  • 100 g halloumi, chilli flavour or natural
  • 1 tbsp olive oil
  • ¼ tsp dried red chilli flakes optional

Mint Vinaigrette for Roasted Peppers

  • ½ garlic clove, minced
  • 1 tbsp shredded fresh mint
  • ½ tbsp lemon juice
  • ½ tbsp red wine vinegar
  • 1 tbsp extra-virgin olive oil
  • salt and black pepper to taste

Tuna Tapenade & Lemon Butterbeans

    Tuna Tapenade:

    • 90 g good-quality tinned tuna drained
    • 60 g pitted black olives
    • 1 garlic clove
    • 2 tbsp pickled capers
    • 1 tbsp lemon juice
    • 15 leaves fresh basil
    • 2-3 tbsp extra-virgin olive oil
    • freshly cracked black pepper to season
    • sea salt if needed
    • 1 tsp fresh oregano or parsley leaves to garnish
    • several whole capers to garnish

    Lemon Butterbeans:

    • 100 g tinned or freshly cooked butterbeans
    • ½ tsp lemon zest
    • 1 tbsp extra-virgin olive oil
    • 1 tbsp lemon juice
    • ¼ tsp cayenne pepper
    • salt & black pepper to season

    Gluten-Free Crostini

    • 1 loaf store-bought or homemade gluten-free baguette
    • 1 garlic clove halved
    • 3-4 tbsp olive oil to drizzle


    Honey Figs & Goats Cheese

    • Over medium heat, fry the figs cut side up with the olive oil for 2 mins.
    • Sprinkle the salt and sugar over the figs and continue frying for 3 mins.
      The figs being fried face up before being removed from the pan
    • Flip the figs over and add the butter & honey. Once melted, mix and spoon the butter & honey over the figs for 2 mins.
      Pan frying the halved figs face down in butter and honey

    Crostini Prep:

    • Remove the pan from the heat and start spreading the crostini with the soft goat’s cheese and the figs, adding some fresh rocket leaves.
    • Drizzle any remaining butter and honey over the crostini and season with freshly cracked pepper.
      A bowl of honey figs and an assembled crostini next to it

    Tomato Bruschetta

    • Sprinkle salt over the halved cherry tomatoes and allow to drain in a sieve for 1 hour at room temperature.
      Salting the cherry tomatoes before sieving them
    • Halfway through, gently squeeze the tomatoes with your hands to release the excess liquid.
      Draining the salted tomatoes for the bruschetta topping
    • In a medium bowl, combine the garlic, basil and fresh herbs.
    • Add the olive oil and mix well.
    • Shake the sieve to remove any excess water and add the cherry tomatoes to the bowl.
    • Gently fold everything together, taste and season accordingly.

    Crostini Prep:

    • Just before serving, spoon the tomato mixture over the toasted crostini.
    • Decorate with small or torn fresh basil leaves.
      An assembled tomato bruschetta crostini next to a bowl of tomatoes

    Roasted Peppers & Chilli Halloumi

      Roasted Peppers:

      • Preheat the oven to 200°C/400°F.
      • Slice the peppers and place them on a baking tray lined with baking paper.
      • Roast the peppers for 15 to 20 mins, or until the skins look crisp, slightly charred and shrivelled.
        Several slices of roasted pepper on a lined baking tray
      • Immediately cover the peppers with some plastic film for 5 mins. This steams the skins and makes removing the skin easier.
      • Remove the skins and discard them. Slice the peppers into thin strips.
        A bowl of roasted peppers with mint vinaigrette the mint vin

      Mint Vinaigrette:

      • In a medium bowl, combine the mint vinaigrette ingredients.
      • Add the vinaigrette to the roasted peppers and fold gently.
        Adding the mint vinaigrette to the roasted peppers

      Chilli Halloumi:

      • Heat the griddle pan over a low heat.
      • Cut the halloumi into bite-size squares.
      • Grill for 3-4 mins on all sides.
        Halloumi cube size pieces being fried

      Crostini Prep:

      • Top each toasted crostini with the roasted peppers, sprinkle some chilli flakes over the top followed by the fried halloumi.
      • Drizzle some of the mint vinaigrette over each crostini.
        A close up of an assemble roasted pepper and chilli halloumi crostini next to a bowl of roasted peppers

      Tuna Tapenade & Lemon Butterbeans

        Tuna Tapenade:

        • Combine all the ingredients except the olive oil and black pepper in a food processor. Process until semi-smooth.
          The ingredients needed to make tuna tapenade
        • With the food processor still running, gradually pour the olive oil in. The tuna tapenade should look fluffy and thick.
          The tuna tapenade mixture being blended in the food processor
        • Taste and season with plenty of freshly cracked black pepper. There is no need to add salt as the olives and capers are already salty, but should you feel that more salt is needed, season with some sea salt.
        • Chill until ready to serve.

        Lemon Butterbeans:

        • Drain the butterbeans from the tin and rinse under cold running water.
        • In a bowl, combine the butterbeans with the lemon juice, olive oil, cayenne pepper, salt & pepper.
        • Using a potato masher or a fork, partially mash the butterbeans, leaving some whole.
          Mashing the lemon butterbeans

        Crostini Prep:

        • Spread the toasted crostini with the tuna tapenade and spoon some of the butterbean mash on top, decorating a few whole butterbeans.
        • Garnish the crostini with some fresh oregano or parsley leaves & capers.
          A close up of an assemble tuna tapenade and lemon butterbean crostini

        Gluten-Free Crostini Bread

        • Using a serrated knife, cut each baguette bread into 30 to 32 thin slices.
          Sliced baguette bread
        • Rub the garlic cloves over the bread and drizzle or brush olive oil over each slice on both sides.
          Rubbing a clove of garlic on each slice of baguette bread before toasting
        • Toast the slices on a griddle or panini maker on medium heat for 5 to 10 mins, or until they look toasted and golden.
          Several toasted crostini on the griddle


        Honey Figs & Goats Cheese
        • Keeps for 3 days chilled
        • Not suitable to freeze
        Tomato Bruschetta
        • Best served on the same day of making
        • Keeps for 1 day chilled
        • Not suitable to freeze
        Roasted Peppers & Chilli Halloumi
        • Peppers keep for 5 days chilled
        • Halloumi keeps for 3 days chilled
        • Unsuitable to freeze
        Tuna Tapenade & Lemon Butterbeans
        • Keeps for 3 days chilled
        • Unsuitable to freeze
        Keyword gluten-free baguette, gluten-free canapes, gluten-free crostini, gluten-free snacks
        Tried this recipe?Let us know how it was!
        Please mention @fun_without_gluten or tag #funwithoutgluten!

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