Party food bruschetta
1/2 red onion finely chopped
400g mixed variety tomatoes coarsely chopped and juice drained
2 garlic cloves grated
1 tbsp chopped fresh basil
25ml balsamic vinegar
60ml olive oil
1 French stick cut into 12 slices or 6 petit pains cut in half
Pop your onions, tomatoes, garlic and basil in a bowl. Add the balsamic vinegar and olive oil.
Season and mix well.
Cover and pop in the fridge for at least an hour to help the flavours soak and blend together.
Lightly toast your bread or if using petit pains, heat through in the oven
Spoon your tomato mixture over each slice of bread and drizzle with a little oil.