Tomato, Red Onion, and Basil Bruschetta

Ingredients

• 1.5 tablespoons balsamic vinegar 
• 2 cups cherry assorted halved quartered (or if large)
• 1 large loaf flour halved for another use (reserve half )
• 3 tablespoons basil fresh chopped
• 1  garlic clove peeled halved
• 3 tablespoons olive oil plus additional for brushing
• 0.5 small onion red finely chopped

Equipment

• bowl
• baking sheet
• broiler

Directions

1. Combine halved 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.
2. Preheat broiler.
3. 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 crosswise into 4 equal pieces.
4. Top toasted focaccia with tomato mixture and serve.