Tomato, Red Onion, and Basil Bruschetta

Tomato, Red Onion, and Basil Bruschetta
Photo by Jennifer Rocholl


  • 1 garlic clove
  • 1 ½ tablespoons balsamic vinegar
  • ½ small red onion
  • 3 tablespoons olive oil
  • 3 tablespoons fresh basil
  • 2 cups assorted cherry, grape, and teardrop tomatoes
  • 1 large loaf focaccia

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...

View full recipe at Epicurious


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