Garlic Bruschetta with Tomatoes, Red Onions and Basil
4 servings
15 minutes
Garlic bruschetta with tomatoes, red onion, and basil is the essence of Italian cuisine—a simple yet incredibly aromatic dish. The origins of bruschetta date back to ancient Roman times when peasants toasted bread over a fire and rubbed it with garlic for rich flavor. In this version, fresh cherry tomatoes, red onion, and basil create a rich, refreshing bouquet while balsamic vinegar adds a refined tang to the dish. Golden-crispy focaccia infused with garlic makes the texture perfect—tender tomatoes contrast with the crunchy crust. This appetizer is great for an aperitif, light lunch or alongside a glass of wine. Bruschetta is not just delicious; it transports you to warm Italian evenings filled with the aromas of fresh herbs and blazing sun.
1
In a small bowl, mix halved tomatoes, finely chopped onion, 3 tablespoons of olive oil, chopped basil, and balsamic vinegar. Season with salt and pepper to taste.
- Red cherry tomatoes: 200 g
- Yellow cherry tomatoes: 200 g
- Red onion: 0.5 head
- Olive oil: 3 tablespoons
- Basil leaves: 3 tablespoons
- Balsamic vinegar: 1.5 tablespoon
- Garlic: 1 clove
- Focaccia: 1 piece
2
Preheat the grill in the oven. Cut the focaccia in half and place one half on a baking sheet, cut side up. Brush with olive oil and place under the grill for about 2 minutes until golden. Remove from the oven and quickly rub with a garlic clove. Cut into 4 pieces.
- Focaccia: 1 piece
- Olive oil: 3 tablespoons
- Garlic: 1 clove
3
Top with tomato mixture and serve.
- Red cherry tomatoes: 200 g
- Yellow cherry tomatoes: 200 g
- Red onion: 0.5 head
- Olive oil: 3 tablespoons
- Basil leaves: 3 tablespoons
- Balsamic vinegar: 1.5 tablespoon
