Egg-Free Bruschetta with Balsamic Glaze

Ingredients

• 1 loaf Baguette
• 2 cups Roma Tomatoes
• 1/4 cup Fresh Basil
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 2 tablespoons Balsamic Glaze
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Position an oven rack 15.24 cm (15 cm) from the heating element and set your oven to broil on high. Slice the 1 loaf of Baguette into 1.27 cm thick rounds. Arrange the baguette slices in a single layer on a baking sheet and brush both sides of each slice with 1 tablespoon of Olive Oil.
2. 2Place the baking sheet under the broiler and cook for 2-3 minutes until the tops are golden brown. Flip each slice and broil for another 2-3 minutes until golden brown and slightly crisp. Remove the toasted baguette slices from the oven and set aside.
3. 3While the baguette is broiling, dice the 2 cups of Roma Tomatoes into 0.635 cm pieces. Finely chop the 1/4 cup of Fresh Basil, and mince the 2 cloves of Garlic very finely.
4. 4In a medium bowl, combine the diced 2 cups of Roma Tomatoes, the finely chopped 1/4 cup of Fresh Basil, the very finely minced 2 cloves of Garlic, 1/4 teaspoon of Salt, 1/4 teaspoon of Black Pepper, and the remaining 1 tablespoon of Olive Oil. Stir gently until all ingredients are well combined.
5. 5Spoon an equal amount of the tomato mixture onto each toasted baguette slice. Drizzle the assembled bruschetta with the 2 tablespoons of Balsamic Glaze and serve immediately.

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