Polenta Bruschetta

I love tomatoes, especially when they are served up as bruschetta, and I have recently discovered a love of polenta.  Together, they make a great appetizer!

Ingredients:

2 cups chopped tomatoes

1/2 Tbsp. Italian seasoning

1/2 Tbsp. avocado oil

1/2 Tbsp. balsamic vinegar

1- 1 kg polenta log

salt and pepper to taste

optional - goat cheese for serving

Directions:

1. Preheat oven to 350 F. 

2. Chop tomatoes and set aside in a strainer to drain some of the excess liquid.

3. Slice polenta into 1/2 inch rounds.  Use a small spoon to scoop dips into the middle of the rounds.

4. Place rounds on a baking sheet and bake for 20 minutes.

5. While the rounds are baking, mix the tomatoes, seasoning, oil, vinegar, salt and pepper.

6. After the 20 minutes are up, remove the rounds, top with the tomato mixture and bake for an additional 5 minutes.

7. If desired, add goat cheese to serve.