Jalapeno Mint Jelly Tomato Bruschetta

1.Preheat the oven to 180°C (350°F).

2.Prepare the bruschetta base: Arrange the baguette slices on a baking sheet. Brush both sides lightly with 3 tablespoons of olive oil. Bake for 8-10 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven.

3.While the bread is still warm, rub the cut side of the halved garlic clove vigorously over the surface of each toasted bread slice. Sprinkle lightly with 1/4 teaspoon of sea salt.

4.Prepare the tomato topping: In a medium bowl, combine the diced tomatoes, chopped basil, minced red onion, balsamic vinegar, 1 tablespoon of olive oil, black pepper, and a pinch of salt. Stir gently to combine. Let the mixture sit for 5-10 minutes to allow the flavors to meld.

5.Assemble the bruschetta: Spoon a generous amount of the tomato mixture onto each toasted baguette slice.

6.Finish with the jelly: Gently warm the Jalapeño Mint Jelly in a small saucepan over low heat or microwave for 10-15 seconds until slightly loosened and pourable.

7.Drizzle a small amount (about 1/2 teaspoon) of the warmed Jalapeño Mint Jelly over the tomato topping on each bruschetta piece.

8.Serve immediately as an appetizer.