Italian Bruschetta

• 3 ripe vine ripened tomatoes, diced
• 2 tablespoons red onions, finely diced
• 1 tablespoon virgin olive oil
• 18-14 fluid ounce balsamic vinegar
• 1 pinch sea salt
• cracked black pepper
• 12 cup basil leaves
• 1 small sourdough bread, load cut into 1 cm slices
• 1 garlic clove, peeled

1. Heat a chargrill pan on medium.
2. Combine tomatoes, red onion, oil, balsamic and season well.
3. Refrigerate until ready to use.
4. Lightly spray pan with olive oil, and char bread on both sides until golden.
5. Rub one side of each bread with garlic clove.
6. Top bread with tomato mixture and sprinkle with basil leaves.

tomatoes, red onions, virgin olive oil, balsamic vinegar, salt, cracked black pepper, basil, bread, garlic

Taken from www.food.com/recipe/italian-bruschetta-179332 (may not work)