Gluten-Free Sun-Dried Tomato and Basil Bruschetta JOC Appetizer

Ingredients:

4 large ripe tomatoes, diced
1/2 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 teaspoon balsamic vinegar
1 loaf of gluten-free baguette or bread
2 cloves garlic, peeled (for toasting)

Instructions:

Preheat your grill or oven to a high broil.
In a mixing bowl, combine the diced tomatoes, sun-dried tomatoes, minced garlic, and fresh basil.
Drizzle in the olive oil and balsamic vinegar, and season with salt and pepper. Mix well to combine.
Slice the gluten-free baguette into 1/2-inch thick rounds and toast them lightly on the grill or in the oven.
While the bread is still warm, rub the peeled garlic cloves over the top of each slice to infuse a subtle garlic flavor.
Top the toasted bread with the tomato and basil mixture, spreading it evenly.
Serve your gluten-free sun-dried tomato and basil bruschetta as a delightful appetizer.
Enjoy!