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BRUSCHETTA
Makes 16
1 1/2
pounds ripe plum tomatoes
2 tablespoons finely chopped onion
2 large
cloves garlic, minced
1/4 cup chopped fresh basil
2 tablespoons red
wine vinegar
6 tablespoons extra virgin olive oil
to taste salt and
pepper
4 thick slices crusty Italian bread about 5-inch diameter
Cut tomatoes in half and squeeze seeds and juice. Chop tomatoes into
small dice; place in bowl. Add onion, garlic, basil, vinegar, half of the olive
oil and salt and pepper. Let stand at room temperature for about 1 hour. Drain
liquid.
On barbecue grill or under broiler, toast bread on both sides until
golden brown.
Quickly brush one side of each slice with remaining olive
oil. Spoon tomato mixture on top.
Cut slices in quarters. Serve
immediately.
