- 1 loaf French bread
- Fresh tomatoes, chopped
- 1 (8-ounce) brick of cream cheese, softened
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon coarsely ground black pepper
- Fresh basil leaves
- Pine nuts
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 2 tomatoes, finely chopped
- 1-2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
To make relish, combine olive oil and chopped red onion in large skillet over medium low heat. Cook until softened, about 5-10 minutes. Lower heat and add tomatoes (save some for garnish), brown sugar and vinegar. Cook until thickened, about 10 more minutes.
Preheat broiler. Cut the bread into slices and place in single layer on ungreased baking sheet. Broil for 1 minute; flip slices and broil for 30-60 seconds, or until slightly browned. Remove slices from baking sheet and set aside.
Place cream cheese in mixer or food processor bowl. Process until it has softened and looks almost like frosting. Add salt and pepper, then process another 10-15 seconds.
Spread cream cheese on bread slices and top with chopped tomatoes and tomato-onion relish. Garnish with fresh basil leaves and pine nuts. Serve immediately, or cover tightly and refrigerate up to a few hours.