Bruschetta is one of my favorite appetizers to make in the summer when tomatoes and basil are at their very best.
Some good bread to grill or toast in the oven, and you’re almost there.
There are many different versions of bruschetta, but here is how I made this one…
Tomato, Red Onion and Basil Bruschetta
2 to 3 cups of assorted cherry, grape, or teardrop tomatoes, halved (or quartered if large), in assorted colors if available. Small heirloom tomatoes would be great!
½ small red onion, finely chopped
3 tablespoons good olive oil, plus extra for brushing
3 tablespoons chopped fresh basil
1 and ½ tablespoons balsamic vinegar
1 good size baguette, sliced about ½ inch thick
1 garlic clove, peeled, halved
Kosher salt
Freshly ground black pepper
Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil. and the balsamic vinegar in a medium bowl. Season generously with kosher salt and pepper. Salt will bring out the flavor of the tomatoes.
Preheat the broiler. Place the sliced bread on a baking sheet. Brush each slice with olive oil, and toast until the top is golden brown, watching closely to avoid burning, about 2 minutes.
Remove from oven and rub top side of each with the halved garlic.
Top with the tomato mixture and serve. Garnish with some extra basil leaves.
Do ahead: The topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.