Avocado Tomato Brushetta

This brushetta is great for the gluten free because instead of serving it on toasts, you serve it on potatoes! Plus in the summer you can use all the fresh foods from the farmers markets or your garden.

Ingredients

3 large tomatoes, diced
3 medium avocados, diced
2-4 cloves garlic, diced or pressed
3 bunches of basil, sliced into chiffonades
3 jalapenos, finely diced
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt & pepper to taste

4 or 5 large potatoes, sliced into coins ~ 1/4 inch thick
olive oil

Directions

Preheat the oven to 400 degrees.

Combine all ingredients above besides the potatoes. Set aside. You can refrigerate for a few hours if you want to make it ahead of time.

In a bowl, toss the sliced potatoes in a little olive oil. Line a baking sheet with parchment paper and placed sliced potatoes on the sheet. Bake for 15 minutes or until potatoes are tender.

Place the potatoes on a serving tray and top them with the brushetta.