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Ingredients
- 4 SERVINGS
- 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
- 1/2 small red onion, finely chopped
- 3 tablespoons olive oil plus additional for brushing
- 3 tablespoons chopped fresh basil
- 1 1/2 tablespoons balsamic vinegar
- 1 large loaf focaccia, halved horizontally (reserve half for another use)
- 1 garlic clove, peeled, halved
Preparation
Step 1
Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper.
DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
Preheat broiler.
Place focaccia half, cut side up, on baking sheet; brush bread with 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 all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
Top toasted focaccia with tomato mixture and serve.