Pesto Polenta Bites with Tomato Bruschetta

I love to cook and hardly ever go out to eat since I have Celiac Disease. All the recipes I collect are either gluten free or can be easily modified to be gluten free.

2 tablespoons olive oil

1 ready made polenta roll, cut into ½" slices

⅓ cup fresh basil pesto

subheading: Tomato Bruschetta:

1 pint champagne tomatoes (cherry or grape will work too), diced

1 garlic clove, minced

¼ cup fresh basil, chiffoned

1 tablespoon balsamic vinegar

1 tablespoon olive oil

salt & pepper to taste

Directions at joyfulhealthyeats.com

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