Bruschetta on baguettine Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

ORGANIC INGREDIENTS

• 1 defrosted baguettine
• 30 ml (2 tbsp) olive oil
• 1 clove garlic, crushed or chopped
• 15 cherry tomatoes
• Non-dairy cream cheese (or if you opt for dairy, ricotta will be even better)
• Fresh basil, chopped
• Balsamic reduction (we love the one from Nonna Pia)

PREPARATION

1. Preheat the oven to 350 °F.
2. Slice the baguettine at a slant, with slices of about 1-inch thickness. Place the slices on a baking pan lined with parchment paper.
3. In a small bowl, combine the oil and garlic.
   Using a brush, coat each slice generously.
4. Bake until the bread is a bit crispy and golden. When done, cool on a rack.
5. Cut each tomato in half, place them in a pan with a drizzle of olive oil. Salt and pepper lightly. Cook on high for about 3 minutes. The goal is to grill the tomatoes without letting them liquefy. This is why the heat must be on high; do not cook the tomatoes too long. Set aside.
6. To assemble, spread cheese on each piece of bread. Then place some fresh basil, topped by some cherry tomatoes.
7. For the finishing touch, drizzle a little balsamic reduction over each canapé.
8. Enjoy!