Tomato, Red Onion, and Basil Bruschetta

• 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
• 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 (reserve half for another use)
• 1 garlic clove, peeled, halved

1. 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.
2. DO AHEAD: Topping can be made 2 hours ahead.
3. Cover and let stand at room temperature, tossing occasionally.
4. Preheat broiler.
5. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil.
6. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes.
7. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
8. Top toasted focaccia with tomato mixture and serve.

assorted cherry, red onion, olive oil, fresh basil, balsamic vinegar, focaccia, garlic

Taken from www.epicurious.com/recipes/food/views/tomato-red-onion-and-basil-bruschetta-242473 (may not work)