Bruschetta

What to do with the fresh basil and Roma tomatoes I have coming out of my ears? Make Bruschetta, of course! The Cheesecake Factory Bruschetta
· 1 ½ cups chopped Roma plum tomatoes (6 to 8 tomatoes)
· 2 Tbs diced red onion
· 1 large clove garlic, minced
· 2 Tbs chopped fresh basil (4 to 6 small leaves)
· 2 Tbs olive oil
· ½ tsp red wine vinegar
· ¼ tsp salt
· Dash ground black pepper
· 1 Loaf French baguette or crusty Italian bread
· ¼ tsp garlic salt

1. Combine the tomatoes, red onion, garlic, and basil leaves in a medium bowl.
2. Add ½ tablespoon of oil, vinegar, salt, and pepper and mix well. Cover the bowl and let it sit in the refrigerator for at least 1 hour.
3. Slice baguette bread into 1-inch slices on the diagonal.
4. Combine the remaining 1 ½ tablespoons of oil with the garlic salt.
5. Brush both sides of bread with the olive oil mixture. Broil the slices of bread in the oven for 1 ½ to 2 minutes per side or until the surface of the bread starts to turn brown.
6. Arrange the bread in a circle on a serving plate. Pour the chilled tomato mixture in a neat pile in the center of the bread slices.
7. Serve and enjoy.