This Tuscan flatbread is a colorful, gluten-free alternative to classic crostini

By STEF FERRARI

In Tuscany, schiacciata — which is pronounced skee-ah-CHA-tah and roughly means “crushed,” “flattened” or “squashed” — is a versatile word applied to a variety of breads and bread-like things, from a piece of sweet focaccia studded with roasted grapes around the autumn harvest to a savory situation that more closely resembles a panino and comes stuffed with your choice of cured meats and cheeses.

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