Tomato, Red Onion, and Basil Bruschetta

My family got together this weekend to celebrate my Mom’s birthday, and we decided to cook a series of small plates throughout the afternoon and evening. This allowed us to enjoy a variety of dishes, and yet still have plenty of time for activities in between each course.

To set the stage for the meal, the marketing branch of the family printed the menu on beautiful beach themed cards. The cards were a nice touch, but don’t be misled into thinking this was a fancy affair. The attire was shorts and flip flops, and in between cooking we took a stroll to the beach. If you can’t read the menu, don’t worry, I’ll be sharing each recipe this week.

The first course was an incredible tomato, red onion, and basil bruschetta. This one was packed with both red and yellow tomatoes, and had to be eaten over a plate to catch any tomatoes that escaped. The topping can be made in advance, which makes it an easy first course. You can heat up the bread while you’re opening a bottle of wine, and get the party started quickly after a day in the sun.

1 pint red cherry tomatoes, quartered
1 pint yellow cherry tomatoes, quartered
1/2 small red onion, chopped
2 T olive oil
1/4 c. chopped fresh basil
1 t minced garlic
2 T balsamic vinegar
1 pan focaccia bread (Hartford area readers, we used the bread from First and Last)

Mix tomatoes through balsamic vinegar in a bowl. Heat bread in the broiler, and then top with tomato mixture.
-Adapted from Epicurious

3 thoughts on “Tomato, Red Onion, and Basil Bruschetta

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