Bruschetta al pomodoro | Classic Italian appetizer

Finely chop the red onion. Tear the basil leaves into smaller pieces.

Cut out the core of the tomatoes, then dice the flesh into approximately 0.5 cm pieces. Place them in a bowl, add the chopped onion, salt, pepper, basil, vinegar, and olive oil, then mix thoroughly.

In a pan, toast both sides of the bread slices over medium heat until golden brown. Rub the still-warm bread with the peeled garlic clove, pile the tomato mixture on top, and finally garnish with Parmesan shavings.