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Tomato, Red Onion, and Basil Bruschetta

Name: Tomato, Red Onion, and Basil Bruschetta
Cuisine: italian
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

A small grocery run gets this on the table.

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directions

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.
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.
3.
Top toasted focaccia with tomato mixture and serve.

Recipes sourced from Epicurious.com.

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