Tomato, Red Onion and Basil Bruschetta

This is a great healthy dish on toasted focaccia or sliced French bread.  I tried to adapt it to make it taste
like the great appetizer we had at Bridges restaurant -- we're getting there.

7/24/19 - tried with 1 Tbsp vinegar, one part of a shallot and less red onion - we'll see how it comes out.  Removed seeds as i was cutting the tomatoes, and let them drain a little.

Ingredients:

2 cups assorted tomatoes (can use cherry, grape and teardrops, assorted colors, or other varieties)
1/2  small red onion, finely chopped
2 Tbsp olive oil, plus additional for brushing bread
3 Tbsp chopped fresh basil
1 1/2 Tbsp balsamic vinegar
1/2 (sliced horizontally) of a large loaf focaccia, brushed with olive oil
1 garlic clove, peeled, halved
Salt and pepper to taste
Sprinkling of parmigiano-reggiano (optional)

Directions:

Combine tomatoes, onion, olive oil, basil and vinegar in medium bowl; season with salt and pepper.
This can be made 2 hours ahead, and allowed to stand at room temperature, mixing occasionally, or
can be made the night before.

Preheat the broiler.  Place the focaccia, cut side up, on baking sheet.  Toast in broiler until top is golden brown, watching closely to avoid burning, just a few minutes.  Immediately rub cut side of bread all over with halved garlic, then cut crosswise into slices.  Alternatively, cut 'rounds' first, then brush with oil, broil, and top with bruschetta.

Top bread with tomato mixture and enjoy!

For a lower calorie variety, decrease the oil content and/or serve on cucumber slices.