• 2 Molly’s Gluten-Free Bakery Long French Baguettes
  • 3 roma tomatoes, cored/seeded/chopped
  • 3 cloves garlic (one for bread, two for bruschetta)
  • 1 teaspoon balsamic vinegar
  • 8 basil leaves, chopped
  • 1 tablespoon olive oil
  • salt & pepper to taste


Cut baguettes into 1/2-inch slices. Place slices on a cookie sheet and brush or spray with olive oil. Rub slices with the cut side of a garlic clove. Bake at 350º F for 5-7 minutes until lightly toasted.


Combine remaining ingredients for bruschetta and refrigerate until use (can make a day or two ahead of time). Bring to room temperature before serving. Serve with toasted baguette slices.