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Bruschetta

1−1/2 cups chopped Roma tomatoes
2 Tbsp diced red onion
1 large clove garlic, minced
2 Tbsp. chopped fresh basil
2 tbsp. olive oil
1/2 tsp. red wine vinegar
1/4 tsp. salt
Dash of ground black pepper
1/2 loaf French baguette or crusty Italian bread, sliced into 5−7 slices
1/4 tsp. garlic salt
2−3 sprigs Italian parsley

|In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.
of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate
for at least an hour. Preheat broiler, slice the bread in 1" slices
diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the
garlic salt. Brush entire surface of each slice (both sides) with the olive
oil mixture. Broil slices for 1 1/2−2 minutes on each side, until surface
starts to brown. Arrange bread like spokes of a wheel on plate. Put the
chilled tomato mixture in a pile in the middle of the slices. Garnish with
Italian parsley.

Recipe from LastMinuteCooking.com