Name: Cornbread Bruschetta {Gluten-Free & Vegan}
Prep time: 10 min
Total time: 10 min
Ingredients: 6 vine tomatoes, chopped (I used 3 red and 3 yellow but any colour will work); 2 T olive oil (divided); 1 T white wine vinegar; 2 garlic clove, peeled and sliced in half; 1 handful fresh basil, chopped finely; salt and pepper; 8 slices of cornbread, halved (I used my Pumpkin Cornbread Recipe)

Cornbread Bruschetta {Gluten-Free & Vegan}

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Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

Scale

6 vine tomatoes, chopped (I used 3 red and 3 yellow but any colour will work)
2 T olive oil (divided)
1 T white wine vinegar
2 garlic clove, peeled and sliced in half
1 handful fresh basil, chopped finely
salt and pepper
8 slices of cornbread, halved (I used my Pumpkin Cornbread Recipe)

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Instructions

Preheat oven to 400 degrees F.
Place cornbread halves on a baking sheet and brush with 1 tablespoon of olive oil and then top with salt and pepper.
Bake for 4 minutes, then flip over and bake for another 4 minutes.
Meanwhile, mix tomatoes, fresh basil, white wine vinegar and olive oil on a bowl and allow to sit for 10 minutes.
Remove cornbread from oven and rub each slice very well with garlic.
Top with tomato mix and additional salt and pepper.
Serve immediately.

Nutrition

Serving Size: 8

Find it online: https://www.thehealthymaven.com/cornbread-bruschetta-gluten-free-vegan/