Avocado & Tomato Bruschetta with Plant Based Dip & Spread

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• 1 small loaf French bread, or baguette of choice
• Toby’s Plant Based Dip & Spread
• 10 oz. cherry tomatoes, sliced
• 2 avocados, pitted and chopped
• Balsamic Vinegar, to taste
• Fresh basil, chopped
• Feta cheese, crumbled

Gather all of the ingredients. Preheat the oven to 195 degrees F. Toast the French bread by placing it directly on to one of the oven racks for about 2-5 minutes, or until the bready becomes lightly browned. Remove the bread from the oven and let cool.

Meanwhile, combine the sliced cherry tomatoes and chopped avocado in a medium sized bowl and gently mix them together.

Slice the bread a half inch or so thick. This should yield about 20 slices total. Place each of the slices on a serving board or large plate and generously spread on a layer of Toby’s Plant Based Dip & Spread on each slice.

Add the tomato avocado mixture on top of the bread then sprinkle over with feta cheese crumbles and the freshly chopped basil. Finish it off with a light drizzle of balsamic vinegar. Serve and enjoy your Avocado & Tomato Bruschetta!