Gluten Free Tomato And Basil Bruschetta

• 6 slices gluten free baguette
• 1 clove garlic
• 3 tablespoons olive oil
• 8 cherry tomatoes quartered
• 2 sprigs basil roughly chopped
• 1/2 teaspoon brown rice vinegar
• 1 pinch Himalayan pink salt & a sprinkle of black pepper
• 1 pinch sumac

1. Pre-heat the oven to 175u0b0C
2. Slice your baguette into 2cm thick slices. Chop the clove of garlic in half and gently rub them over each side of the slices of baguette so that they get nice and garlicy. Place the baguette slices on a tray and generously drizzle them with around 2tbsp of olive oil. Place them in the oven to crisp up for 8-10 minutes, being sure to turn them over so as to cook them on both sides.
3. While the baguette is in the oven, combine the tomatoes, basil, brown rice vinegar, salt, pepper, sumac and remaining 1tbsp of olive oil in a bowl and toss together with your hands.
4. Once the baguette is crisp, remove from the oven and pile the tomato mixture on top. Drizzle over a little more olive oil and add some more basil if you like. Serve warm and enjoy those lovely Italian flavours.

baguette, clove garlic, olive oil, tomatoes, basil, brown rice vinegar, salt, sumac

Taken from www.yummly.com/recipe/GLUTEN-FREE-TOMATO-AND-BASIL-BRUSCHETTA-1547318 (may not work)