TOMATO RED ONION AND BASIL BRUSCHETTA

TOMATO, RED ONION AND BASIL BRUSCHETTA
Makes 4 Servings

Use small heirloom tomatoes in assorted colors for a pretty presentation. You can also grill this bruschetta 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

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. (Make Ahead: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.) Preheat broiler or grill. 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. If using a grill, place bread cut side down and watch closely. 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.
making this one tonight.
enjoy