- 3 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
- 1/2 small red onion, finely chopped
- 3 tablespoons olive oil plus additional for brushing
- 3 heaping tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 large loaf focaccia, halved horizontally
- 1 garlic clove, peeled, halved
- Optional: fresh parmesean, grated
- Combine 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. 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 into equal pieces. Top toasted focaccia with tomato mixture, parmesean and serve. NOTE: if you are not serving immediately, I would recommend letting people top their own bread, this will keep the bread from getting soggy.
***Note: I didn't have any large garlic cloves, so I used some minced garlic and mixed it with the olive oil to brush the focaccia with. Also, I cashed out on the more expensive cherry tomatoes because there isn't much tomato variety in the middle of winter and it turned out great - I wouldn't skimp here. Also made the two hours in advance and recommend that as well. This recipe is one I adapted from Bon Appétit.
I made this as an appetizer for my book club and it was a big hit - not a drop left over! I really loved the balsamic vinegar in it too. Will definitely make this one again, and can't wait to use a variety of tomatoes when they are in season. It was very easy to do and more "special" than something I could buy at a store. For me, that's a perfect appetizer!