Gluten-Free Breakfast Bruschetta with Tomato and Basil

Instructions

1. 1Preheat your oven to 190°C. Arrange the 8 slices of gluten-free bread in a single layer on a baking sheet. Toast in the preheated oven for 5 to 7 minutes, or until the gluten-free bread slices are golden brown and crisp to the touch.
2. 2While the gluten-free bread is toasting, dice the 2 medium tomatoes into 0.635 cm pieces. Finely chop the 1/4 cup of fresh basil. Mince the 2 cloves of garlic very finely.
3. 3In a medium mixing bowl, combine the diced 2 medium tomatoes, the chopped 1/4 cup of fresh basil, and the minced 2 cloves of garlic. Add the 2 tablespoons of olive oil, the 1/4 teaspoon of salt, and the 1/8 teaspoon of black pepper to the bowl. Stir gently with a spoon until all ingredients are well combined.
4. 4Once the gluten-free bread slices are toasted, carefully remove them from the oven. Evenly spoon the tomato mixture onto each of the 8 toasted gluten-free bread slices.
5. 5Drizzle the 1 tablespoon of balsamic glaze over the top of the tomato mixture on each of the gluten-free bread slices. Serve the Gluten-Free Breakfast Bruschetta immediately.

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