Bruschetta – GF, Dairy Free, Vegan (with no cheese)

2 T olive oil

3-5 cloves garlic (finely chopped)

½ large red tomato

3 small/medium heirloom tomatoes

(or 2 pints of cherry/grape tomatoes works good too)

1 T balsamic vinegar

15-20 fresh basil leaves

1 t salt (may not need a whole teaspoon, the cheese will give it a salty flavor too)

¼ t pepper

Fresh grated parmesan cheese

Ezekiel low sodium Gluten Free Bread (this crisps up awesome – who needs regular French bread!)

Take a few slices of the bread and cut them in half from top to bottom and set aside for now.

Finely chop the garlic. Add the olive oil to a pan and cook the garlic so it becomes lightly golden in color and fragrant. Set aside and let cool just a bit.

Chop the tomatoes into small bite sized pieces. Add garlic and tomatoes to a medium sized bowl. Add the balsamic vinegar, salt and pepper. Finely mince the basil leaves and add to the mixture. (you can let this sit an hour or two to let the flavors all come together)

Now add the olive oil to a pan and rub the pieces of bread around so they all get lightly coated in the olive oil. Keep the heat at a medium-medium/high heat so they don’t burn on you. They should take around 5-10 minutes or so to get nice and crusty/crispy. Toast each side.

Spoon the mixture on a piece of bread and sprinkle on some of the cheese. It is delicious!