Prep Time: 15 minutes

Marinade: 12-24 hours

Serves : 6-8

8 ripe Roma tomatoes
1 red onion, chopped
6 medium fresh garlic cloves, chopped
1 tsp. fresh ground pepper
3 tbsps. Extra Virgin Olive Oil
2 tbsps. 18 year Traditional Balsamic
1 bunch fresh basil, chopped

Cut the Roma tomatoes into quarters and gently remove and discard the seeds and juices. Dice the tomatoes into small uniform pieces. Add the red onion and garlic to the tomatoes in a mixing bowl. Add the pepper, olive oil, bruschetta and basil to the mixture and toss gently to coat.

For best results let the mixture marinade for 12-24 hours in refrigerator to blend flavours.

To serve, spoon the bruschetta mixture onto toasted baguette slices. You can serve cold or bake for 5 minutes.