Gluten-Free JOC Mushroom and Tomato Bruschetta

Ingredients:

4 large tomatoes, diced
8 ounces mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1/4 cup fresh basil, chopped
Salt and pepper to taste
2 tablespoons olive oil
1 loaf gluten-free baguette, sliced
Balsamic glaze for drizzling

Directions:

In a bowl, combine the diced tomatoes, chopped mushrooms, minced garlic, balsamic vinegar, and fresh basil. Season with salt and pepper to taste.
Heat the olive oil in a skillet over medium heat. Toast the gluten-free baguette slices until they are golden brown and crispy on both sides.
Top each toasted baguette slice with the mushroom and tomato mixture.
Drizzle the bruschetta with balsamic glaze just before serving.