Combine the cherries, salt, pepper and chopped basil in a mixing bowl. Cover and refrigerate for at least 2 hours and up to a day ahead.
Preheat oven to 350 degrees. Place one rack in the top third of the oven and the other rack in the bottom third.
Slice the crusts off the gluten free bread and cut each slice in half diagonally to make triangles. Lay on a baking sheet.
Divide the cherries along with any accumulated juices into 4 ramekins. Cut the rind off the round of brie and cut into quarters. Place the brie quarter on top of the cherries. Place the ramekins on a baking sheet.
Put the bread on the top shelf of the oven and the cherries on the bottom. Bake for 10 – 12 minutes or until the bread is toasted and the cheese is melted. Garnish each ramekin with a sprig of fresh basil and 4 toast triangles and serve immediately.