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I love a traditional tomato bruschetta, but this is something a little different. I wanted to make the following recipe a bit more filling and flavorful, and it's topped with ready-made ingredients you may have on hand.

Garlic provides a subtle sharp bite that cuts through the richness of the other ingredients: hummus, dairy-free basil pesto, and seasoned tomatoes. You can stop right there if you want, but I've taken it further with a sweet drizzle of balsamic glaze to finish off the dish.

Bruschetta

Approximately 24 pieces

Serves 6 to 8

1 large baguette, sliced into 1/2-inch thick slices

1/4 cup olive oil

1 garlic clove, peeled

6 or 7 ripe Roma tomatoes (about 1 1/2 pounds), finely diced

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup hummus

1/4 cup dairy-free pesto

1 tablespoon balsamic glaze (optional)

1. Preheat the oven to 400 F.

2. Brush both sides of bread slices lightly with olive oil and place on a large baking sheet. Toast bread until golden about 6 to 10 minutes. Remove from the oven and rub one with the garlic clove. Set aside.

3. While the bread toasts, combine tomatoes, balsamic vinegar, salt and pepper in a medium bowl.

4. Just before serving, top each slice of bread with a little hummus, a touch of pesto, a spoonful of tomatoes and a drizzle of balsamic glaze.

Tasty tips

--You can grill or toast the baguette slices. Or, you can purchase pre-toasted bread found usually in the bakery isle at the grocery store.

--Balsamic glaze is balsamic vinegar that has been combined with a little sweetener and slowly reduced to a thick syrup.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)