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Tomato, Red Onion and Basil Bruschetta

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DO AHEAD: topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.

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Ingredients

  • 2 cups grape, cherry or teardrop tomatoes, halved
  • 1/2 small red onion, finely chopped
  • 3 TBS olive oil plus additional for brushing
  • 3 TBS chopped fresh basil
  • 1 1/2 TBS Balsamic vinegar
  • 1 large loaf rustic bread, halved horizontally
  • 1 garlic clove, peeled, halved

Details

Preparation time 15mins
Cooking time 17mins

Preparation

Step 1

Combine halved tomatoes, onion, olive oil, basil and balsamic vinegar in medium bowl; season tomato topping w/ salt and pepper. Can sit at room temp for up to 2 hours, toss occasionally.

Pre-heat broiler. Place bread, cut side up on baking sheet, brush bread w/ olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread w/ halved garlic, then cut bread into serving size pieces. Top toasted focaccia w/ tomato mixture and serve.

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