♦ MAKES 6-8 Slices

• 10 oz medley of cherry tomatoes
• ½ red onion, finely chopped
• 2  tbsp fresh basil, finely chopped
• 4  tbsp olive oil, divided
• 6 – 8 slices sourdough baguette
• 2 tbsp Sun Orchard Lemon Juice
• Salt & Pepper to taste

For tomato topping, chop cherry tomatoes into fourths, or smaller depending on desired consistency, removing tomato seeds as well. Place chopped tomatoes in a bowl and add basil, 1 tbsp olive oil, and lemon juice. Add salt and pepper to taste and leave the mixture to stand for at least ten minutes.

For the bruschetta, brush each slice with olive oil and toast both sides on a pan until golden brown. Top the toasted bread with tomato mixture and serve.

For added color & flavor use ricotta cheese, pesto or a drizzle of balsamic glaze.