Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl.

Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.

Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with 1/4 teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.

While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount 1/4 inch thick.

Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic.

Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.

Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.

Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).

This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!