Avocado Bruschetta with Balsamic Reduction

• Vegan

• Produce

  • 1 Avocado
  • 1/4 cup Basil, leaves
  • 2 cups Cherry tomatoes

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 1 Baguette

Found on damndelicious.net

Description

Ingredients

• 1 baguette, thinly sliced
• 1/4 cup olive oil, divided
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar, packed
• 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

Directions

• 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.