Bruschetta

1−1/2 cups chopped roma tomatoes
2 Tbsp.diced red onion
1 large clove garlic, minced
2 Tbsp. chopped fresh basil
2 tbsp. olive oil
1/2 tsp. red wine vinegar
1/4 tsp. salt
dash of ground black pepper
1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices
1/4 tsp. garlic salt
2−3 sprigs italian parsley

In a medium bowl, combine tomatoes, onion, garlic and basil.
Add 1/2 Tbsp. of oil, vinegar, salt and pepper and mix well.
Cover bowl and refrigerate for at least an hour.
Preheat broiler, slice the bread in 1" slices diagonally to make 5−7 slices.
Combine remaining 1 1/2 Tbsp. oil with the garlic salt.
Brush entire surface of each slice (both sides) with the olive oil mixture.
Broil slices for 1 1/2−2 mins. on each side, until surface starts to brown.
Arrange bread like spokes of a wheel on plate.
Put the chilled tomato mixture in a pile in the middle of the slices.
Garnish with italian parsley.