Tomato, Red Onion, and Basil Bruschetta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh basil
- 1 garlic clove, peeled, halved
- 1/2 small red onion, finely chopped
- Carbohydrate 43 g(14%)
- Fat 19 g(29%)
- Fiber 2 g(9%)
- Protein 10 g(20%)
- Saturated Fat 2 g(12%)
- Sodium 634 mg(26%)
- Calories 382
Preparation 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 broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler 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.
Preparation 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 broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler 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.
