Dairy-Free Tomato Bruschetta with Balsamic Glaze

Ingredients

• 1 loaf Baguette
• 2 large Ripe tomatoes
• 1/4 cup Fresh basil
• 1 clove Garlic
• 3 tbsp Olive oil
• 2 tbsp Balsamic glaze
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Using a serrated knife, slice the 1 loaf of baguette into 1.27 cm thick rounds. Arrange the baguette slices in a single layer on a baking sheet, then brush the top of each slice with 1 tablespoon of olive oil.
2. 2Place the baking sheet with the baguette slices into the preheated oven and bake for 5 to 7 minutes, or until the edges are golden brown and the slices feel crispy to the touch. Carefully remove the baking sheet from the oven and set it aside to cool.
3. 3While the baguette toasts and cools, dice the 2 large ripe tomatoes into approximately 0.635 cm pieces. Finely chop the 1/4 cup of fresh basil, and mince the 1 clove of garlic.
4. 4In a medium-sized mixing bowl, combine the diced 2 large ripe tomatoes, the chopped 1/4 cup of fresh basil, the minced 1 clove of garlic, the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir gently with a spoon until all ingredients are evenly mixed.
5. 5Once the toasted baguette slices are cool enough to handle, spoon an even amount of the tomato mixture onto the top of each slice. Drizzle the assembled bruschetta with the 2 tablespoons of balsamic glaze just before serving immediately.

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