Tomato, Red Onion, and Basil Bruschetta

Name: Tomato, Red Onion, and Basil Bruschetta
Ingredients: 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

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Servings: 4

Author : Amy Finley

toast cherry tomato easy

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)1/2 small red onion, finely chopped3 tablespoons olive oil plus additional for brushing3 tablespoons chopped fresh basil1 1/2 tablespoons balsamic vinegar1 large loaf focaccia, halved horizontally (reserve half for another use)1 garlic clove, peeled, halved

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Instructions

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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.

Step 2

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.

Step 3

Top toasted focaccia with tomato mixture and serve.