Rosemary Tomato Bruschetta

What you will need:

¾ cup Patricia & Paul Rosemary olive oil

1 small onion, finely diced

5 cloves garlic, finely minced

1 pint red cherry or grape tomatoes, halved lengthwise

1 pint yellow cherry or grape tomatoes, halved lengthwise

1 TBS Patricia & Paul Black Mission Fig balsamic vinegar

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

8 whole fresh basil leaves, chiffonade

Preparation:

In a small sauté pan, heat 4 TBS of the oil over medium-high heat. Add onion and sauté until softened. Add garlic and stir, lightly sauté for about one minute longer, removing before the garlic gets too brown. Place onion, garlic and oil into a bowl.

Add tomatoes and balsamic to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste, adjusting seasoning as needed. Cover and refrigerate for approximately 1 hour.

Cut bread into diagonal slices to allow for the most surface area possible. Add 4 TBS oil to a large sauté or grill pan and grill half the bread on both sides until brown. Repeat with the remaining 4 TBS oil and remaining bread. Place slices on a serving platter.

For a first course, give the tomato mixture a final stir, spoon onto grilled bread and garnish with basil.

As an alternative, spoon tomato mixture into a pretty bowl. Accompany with a platter of salami or prosciutto, sliced hard boiled eggs, mozzarella and small bowls of pesto and fresh ricotta cheese, along with the grilled bread for a festive “bruschetta bar.”