Tomato, Red Onion and Basil Bruschetta

By LindaW1955

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

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

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.