Tomato, Basil, and Red Onion Bruschetta


2 Cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 Tbsp Olive Oil such as Arbequina Olive Oil, plus additional for brushing
3 Tbsp chopped fresh Basil
1 1/2 Tbsp Traditional Balsamic Vinegar
1 large loaf focaccia bread, halved horizontally
1 clove of Garlic, peeled and halved


Combine halved tomatoes, finely chopped onion, 3 Tbsp olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper.

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.