Bruschetta with Tiny Tomatoes, Red Onions, and Basil

When we were in Italy, we really enjoyed the very fresh ingredients on the wonderful chewy bruschetta. I am experimenting with growing my own tiny tomatoes and basil for bruschetta.


Here's a recipe for topped bruschetta (which I shamelessly ripped off the internet, including the photo):

Ingredients:
* 2 cups assorted cherry, grape, and teardrop tomatoes, halved
* 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 (or any chewy bread loaf)
* 1 garlic clove, peeled, halved (purple garlic is very flavorful)

Combine tomatoes, onion, 3T olive oil, basil, and balsamic vinegar in medium bowl. Season tomato topping with salt and pepper. NOTE: This topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.

Brush bread half with olive oil. Toast bread in broiler until top is golden brown, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut bread crosswise into 4 equal pieces.

Top toasted bread with tomato mixture and serve.

We made it with cherry tomatoes and fresh basil and red onion. It was tasty, just not as colorful as the photo. Bruschetta goes well with Viognier or a hearty red.