Gluten-Free Tomato Bruschetta Multigrain Crostini

Ingredients:-

• 4-5 Roma Tomatoes, diced
• Salt
• Pepper
• 2 tbsp Olive Oil
• 4 slices New Grains Multigrain Bread
• Garlic Clove
• 1/4 cup Fresh Basil, chopped
• 2 tbsp Balsamic Vinegar
• Bruschetta
• Parmesan Cheese, grated (optional)

1. Combine tomatoes, salt and pepper (to taste), and olive oil. Stir together and let it sit for 30 minutes while the flavors marinate.
2. Meanwhile, cut slices of multigrain bread into quarters. Evenly spread out the bread on a sheet tray. Place in a preheated 400 degree oven and toast until golden. You may want to flip the bread over after about 10 minutes to continue cooking.
3. Once the bread has finished toasting, rub a garlic clove over the warm bread, about 2-3 times to infuse with the garlic flavor.
4. Take the tomato mixture and toss with chopped fresh basil and balsamic vinegar.
5. Top each crostini with a scoop of bruschetta. *Optional: Sprinkle with some finely grated parmesan cheese.