Use small heirloom tomatoes in assorted colors for a pretty presentation.
Ingredients
Makes 4 servings
Step 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. DO AHEAD:Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
Step 2
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.
Step 3
Top toasted focaccia with tomato mixture and serve.
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Reviews (49)
Back to TopCarmines in Palm Beach Gardens, FL, had what I considered to be the best bruschetta and this recipe is pretty much the same thing except for the addition of salt.
rstarner3877
Columbia, SC
6/19/2020
This was delicious and easy to make. The classic recipe I had been looking for. I used regular tomatoes from the farmer's market, garlic infused olive oil and baguette slices, and my guests loved it.
flowerz
Lafayette, LA
7/17/2017
Excellent bruschetta recipe. Also, nice topping on crostini with whipped ricotta. Recipe will taste like tomatoes and not orzo and garbanzo beans like the photo implies
fromageblanc
St. Louis, MO
8/27/2016
This was super. I spread a goat/cow soft cheese on the bread and lightly toasted it to melt before adding tomato mixture.
JenniLeigh
NYC
6/23/2015
Excellent although I have done it several different breads, and conglomerations of onion and tomato. You really have to find the right combination for you. I usually use large tomatoes food processed. Best bruschetta recipe going though.
beccahorsforth
bloomsburg pa
8/16/2012
Big hit! I roasted the heirloom tomatoes and the onion (cut into wedges, diced after roasting), and threw in a bit of roasted red pepper. Served on slices of Italian bread toasted with a dash of romano in the oven and rubbed with garlic.
Anonymous
Walnut Creek, CA
10/26/2011
This is really fresh and perfect for a light sunday evening on the porch with a crisp white wine. No heirlooms of any size are available around here, but I used the yellow grape tomatos, mixed with red and it was the prettiest, tastiest dish I've had in a long time. A super way to use the excess basil my plant is producing too. Fine dice the onion, and quarter the grape tomatos, even though they are tiny, it lets you get more onto the toast...large pieces fall off. Finish with just a squirt of lemon.
Anonymous
Louisiana
5/29/2011
Made just how the recipe stated with the exception of I added chopped up sun dried tomatoes to it as well and a touch more balsamic vinegar (because I love balsamic vinegar). Everyone loved this.
AubreyAnderson
Long Island, NY
2/20/2011
Fresh tasting and perfect in the winter when getting great tomatoes is impossible. He little sweet tomatoes are great in this
Anonymous
1/30/2011
This recipe was delicious. Made as specified. Used heirloom tomatoes and good quality balsamic vinegar!
Liescha
1/10/2011
This recipe is a keeper. Made it for a potluck and got rave reviews. Used fresh cherry tomatoes from our garden and subbed fresh parsley and tarragon for the basil. Also added some chopped garlic cloves and just used a regular french loaf. I highly recommend this if you're trying to use up your summer tomatoes!
jdwallace12
10/16/2010
Delicious recipe with a few alterations- it only needs 1 or 2 Tbsp oil, GREAT with super grainy wholewheat bread, can use Walla Walla onions super finely chopped, doesn't need any balsamic if the tomatoes are at peak season, lots more garlic, add a serious grind of pepper and a dash of salt to make this perfect! Also you can use heirloom tomatoes, super delicious! Read More //m.fonts4kids.com/recipes/food/notes/Tomato-Red-Onion-and-Basil-Bruschetta-242473#ixzz0xa556jbi
kimberlyodo
California
8/24/2010
Delicious! Simple, colorful and delicious! I used what I had on hand - Roma tomatoes, grape tomatoes and figs. I also used the red onion and had to substitute fresh tarragon for the basil. I'm all out of balsamic vinegar and used red wine vinegar instead. I served this on 9-grain ciabata. I agree that the trick is not to top the bread with the tomato mixture until it's ready to be served. My husband I love this and I will definitely make again.
jrtllf01
Washington, D.C.
8/16/2010
unbelievably delicious - such a hit at a very high-brow pot luck birthday dinner we recently went to... Instead of focaccia, I used a regular baguette, sliced and prepared as suggested. Leftover tomato mixture was incredible the next day. I'd recommend making the mixture one day in advance if possible. I will definitely make this again.
Anonymous
Los Angeles
8/9/2010
Summer food heaven! Made this with all fresh LI locals - heirloom grape tomatoes, basil and onions. I served as a do-it yourself app, so instead of the focaccia, I used another epicurious recipe: cut a baguette into 1/2 inch slices on the diagonal, on cookie sheet, drizzles both sides with olive oil, into oven for 30min at 250. Then out and rubbed with a cut piece of garlic. Served these in a bowl. It was amazing.
Anonymous
Westhampton Dunes, MA
7/31/2010
