Tomato, Red Onion, and Basil Bruschetta

Ingredients for Tomato, Red Onion, and Basil Bruschetta

• 475ml assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)

• 1/2 small red onion, finely chopped

• 45ml 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

How to make Tomato, Red Onion, and Basil Bruschetta

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 grill. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.