Bruschetta

Bruschetta with garden tomatoes and herbs.  Is there anything better?  I don't think so.  I often make Bruschetta in the winter with store bought tomatoes and Epicure seasoning.  Bruschetta tastes so much better when it is simple and full of fresh ingredients.  This is one of the recipes that we enjoy during the Fall.

Ingredients

Toasted gluten-free bread/Coconut Bread

good quality olive oil

2 garlic cloves, halved

2 cups plum tomatoes or cherry tomatoes, chopped

1/4 cup red onion, diced

1/4 cup chopped fresh parsley and basil leaves

2 tablespoons balsamic vinegar, or to taste (sometimes I add a bit of lemon juice as well)

salt and pepper to taste

Directions

1. Toast the gluten-free bread.  When cool slightly, drizzle or brush with some olive oil and lightly rub with halved garlic cloves on both sides of bread.  Arrange on a serving tray.
2. Combine the remaining ingredients in a bowl.  Let stand 30 minutes, or refrigerate until ready to serve.
3. Serve the Bruschetta in a separate dish from the bread, so the toast does not become soggy.