Gluten-Free Tomato and Basil Bruschetta with Balsamic Reduction JOC Appetizer

Ingredients:

4 ripe tomatoes, diced
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (gluten-free)
Salt and pepper to taste
1 gluten-free baguette or bread
1/4 cup balsamic vinegar (gluten-free) for the reduction
1 tablespoon honey for the reduction

Instructions:

Preheat your oven to 350°F (175°C).

Slice the gluten-free baguette into 1/2-inch thick rounds and place them on a baking sheet.

Bake the bread slices in the preheated oven for about 10-12 minutes, or until they are toasted and crisp. Remove and set aside.

In a mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, extra-virgin olive oil, balsamic vinegar, salt, and pepper. Mix well to combine.

In a small saucepan, combine 1/4 cup of balsamic vinegar and 1 tablespoon of honey for the reduction. Simmer over low heat until it thickens and reduces by half. This will take about 5-7 minutes. Remove from heat and let it cool.

Spoon the tomato and basil mixture onto the toasted gluten-free bread slices.

Drizzle the balsamic reduction over the top of each bruschetta.

Serve your gluten-free tomato and basil bruschetta with balsamic reduction as a delightful appetizer.

Enjoy!