Tomato & Basil Bruschetta with Dairy-Free Pesto

Ingredients

• 1 loaf Baguette
• 2 cups Ripe Tomatoes
• 1/4 cup Fresh Basil
• 2 cloves Garlic
• 3 tablespoons Olive Oil
• 1/4 cup Dairy-Free Pesto (sunflower seed based)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Slice the 1 loaf baguette into 1/2-inch thick pieces.
3. 3Arrange the baguette slices on a baking sheet and brush them with 1 tablespoon of the 3 tablespoons olive oil. Bake for 5 minutes, or until the slices are lightly golden and toasted.
4. 4While the bread is toasting, dice the 2 cups of ripe tomatoes and finely chop the 1/4 cup of fresh basil.
5. 5Mince the 2 cloves of garlic.
6. 6In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, the remaining 2 tablespoons of olive oil, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir everything together.
7. 7Spread a thin layer of the 1/4 cup dairy-free pesto onto each of the toasted baguette slices.
8. 8Spoon the tomato mixture evenly over the pesto on each slice and serve immediately.

Substitutions

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