Vegan: AVOCADO BRUSCHETTA WITH BALSAMIC REDUCTION

By JoFClark

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
4 servings

Ingredients

• 1 baguette, thinly sliced
• 1/4 cup olive oil, divided
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 cups cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup basil leaves, chiffonade

Preparation

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.
Top each baguette slice with tomato mixture, garnished with basil.
Serve immediately, drizzled with balsamic reduction.