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Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl.
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Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.
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Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with 1/4 teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.
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While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount 1/4 inch thick.
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Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic.
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Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.
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Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.
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Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).
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This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!