1 gf French bread baguette 1 garlic clove, cut in half lengthwise A handful of basil leaves, cut into thin strips with kitchen scissors or a knife Small roma tomatoes, cut into 1/4" slices and then in half A tub of gf mascarpone Salt
Cut the baguette into thin slices and place slices under a pre-heated broiler on a cookie sheet. When crostini is brown, turn each slice over and brown on other side. Be careful to watch carefully, as the crostini will burn quickly. Rub each crostini with the cut side of the halved garlic. Place crostini on a plate. Spread mascarpone on each slice to cover. Top with a few basil strips; then a tomato slice. Sprinkle with salt and serve immediately.
Make baguettes ahead of time. We used the Gluten Free Pantry’s Country French Bread Mix and baked it in a baguette pan that makes three loafs.