INGREDIENTS 1 baguette, thinly sliced 1/4 cup olive oil, divided 1/2 cup balsamic vinegar 2 tablespoons brown sugar, packed 2 cups cherry tomatoes, halved 1 avocado, halved, seeded, peeled and diced Kosher salt and freshly ground black pepper, to taste 1/4 cup basil leaves, chiffonade INSTRUCTIONS Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool. In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste. Top each baguette slice with tomato mixture, garnished with basil. Serve immediately, drizzled with balsamic reduction.