That sounds good! I love Bruschetta, and love lots of veggies on it. Here is my recipe.

Bruschetta

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
2/3 cup grated Parmesan cheese
1/3 cup finely chopped red onion
2/3 cup diced roma tomatoes
5 tablespoons mayonnaise
c frozen chopped spinach, well drained
1/2 c finely chopped shrimp (optional)
Parsley flakes
1 French baguette, cut diagonally into 1/3 inch thick slices

Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes, mayonnaise, spinach and shrimp. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Linda

BRUSCHETTA

Basic Bruschetta

8 large slices country-style Tuscan or French bread
2 cloves garlic
¼ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Toast, broil or grill bread. Rub grilled bread with garlic, drizzle with olive oil and season with kosher salt and freshly ground black pepper. Serves 4.

Roasted Red Pepper, Feta & Olive Bruschetta

1 c. roasted red peppers, coarsely chopped
½ c. crumbled feta cheese
¼ c. Kalamata olives, pitted and sliced
½ tsp. crumbled dried oregano
1 green onion, chopped
Salt and pepper to taste
Basic Bruschetta

Combine all topping ingredients in a bowl. Pile onto Basic Bruschetta and bake at 425 F for about 10 minutes or until heated through and feta cheese is softened. Cut into 2-inch pieces. Serves 4.

Caramelized Onion & Goat Cheese Bruschetta

3 tbsp. extra virgin olive oil
3 onions, thinly sliced
3 tbsp. balsamic vinegar
1 tbsp. sugar
½ tsp. salt
5 oz. goat cheese, with or without herbs
2 tbsp. pine nuts
Basic Bruschetta

Heat olive oil in large skillet over medium-low heat. Add onions and cook, stirring occasionally, until deep golden brown, about 30 minutes. Add vinegar, sugar, and salt and cook for 5 minutes, until liquid has almost completely evaporated. Onions can be prepared up to a day ahead and refrigerated until just before youre ready to prepare the bruschetta.

Arrange a layer of caramelized onions on Basic Bruschetta, top with crumbled goat cheese and pine nuts. Bake at 425 F for about 10 minutes, or until heated through and cheese has begun to melt. Cut into 2-inch pieces and serve. Serves 4.

Peppered Steak & Frizzled Onion with Parmesan Bruschetta

1 Tbsp cracked peppercorns
1 Tbsp coarse salt
8 oz. strip loin steak, trimmed of fat
2 Tbsp extra virgin olive oil
1 large onion, sliced into rings
¼ cup grated Parmesan cheese
Basic Bruschetta

In small dish, mix together pepper and salt. Coat both sides of steak with mixture, using full amount to form a heavy crust on the meat. Preheat a heavy griddle or grill pan over medium-high heat and grease it very lightly with olive oil. When pan is hot enough that a drop of water sizzles, immediately place steak on pan and cook, without disturbing, about 5 minutes on each side for medium rare. Remove steak to a cutting board and let rest.

Add onion to pan and cook, stirring, just until wilted and browned. When onion is done, slice steak very thinly against the grain. Arrange steak slices along the length of freshly toasted bruschetta, top with frizzled onion and sprinkle evenly with Parmesan cheese. Serves 4.

Shrimp & Sausage with Asiago Cheese Bruschetta

1 tbsp. extra virgin olive oil
½ medium onion, chopped
½ medium green pepper, chopped
½ lb. Italian hot or sweet sausage, casing removed
½ lb. raw shrimp, peeled and chopped
1 clove garlic, minced
Salt and pepper to taste
½ c. coarsely grated Asiago cheese
Basic Bruschetta

Heat olive oil in large skillet over medium-high heat. Add onion and green pepper and cook, stirring, until onion is wilted about 3 minutes. Add sausage meat and cook, stirring to break up lumps until no longer raw, about 5 minutes. Add chopped shrimp and garlic, cooking just until shrimp turns pink. Remove from heat and adjust seasoning with salt and pepper, if necessary.

Preheat broiler. Place Basic Bruschetta slices on a baking sheet. Top with shrimp and sausage mixture. Sprinkle with cheese. Broil just until cheese melts (3-4 minutes). Do not let brown. Remove from oven, cut into 2-inch pieces and serve hot. Serves 4.

pk, guy -- that's pretty much how I do it, but (as you obviously know, since your posted the question) tiny details can make such a difference in bruschetta! For one thing, you said you use "onion", so I'm assuming it's a generic yellow or white? Try red onion. To me, it's astoundingly superior.

Also, if you'll substitute a good, aged balsamic for the white vinegar, I think you'll be really pleased with the result. (I only use about 1-1/2 tsp. That's not close to an ounce, is it? Too lazy to look it up at the moment, but go lightly since it's strong.)

The only other thing I do differently is sometimes add Parmesan.

For variety, I often do the mayo/marinated artichoke version doucanoe posted. It's wonderful. (But I never tried adding spinach, Linda. Thanks for a great idea.) I have to say that all of khandi's recipes sound so different, but very yummy. Must try one soon!

sm

I usually only do it in the summer as soon as my tomatoes start to get ripe. Toast slices of crusty French bread until they are pretty dry paint them with olive oil that has sauted garlic in it. (amount depends on how close your ancestors lived to the Mediteranien) spread it with a nice creamy cheese. We like blue but what ever you have. Top it with a good thick slice of tart tomato and sprinkle with a lot of Parmesan. Broil until it is hot and melty.
These recipes sound so great that I don't think I can wait and will have to go with some store bought tomatoes. Because summer is never going to come here.

Oooh, all these sound so good. I can't wait until tomato time. I drizzle olive oil on the bread and broil it until it starts to brown. I use whatever I have, but I like pesto or tapenada along with diced tomatoes and shredded parmesan.

I prefer classic bruschetta, brush thickish slices of good continental bread with olive oil and rub with a garlic clove, toast on the grill or hot plate. Top with a mixture of finely diced ripe roma tomatoes, a whisper of crushed garlic, some finely diced red onion, some basil sliced finely, salt, pepper and more olive oil. I don't use the FP because I like a little texture to it.
This is pretty well the only way I will eat raw tomatoes, unless they are sliced very thinly and hidden in lots of other salad in a sandwich. Funnily enough, I found out my boss (who is a chef) is the same! No wonder we get on so well :-)

I add little pea size chunks of Parmesean Reggiano cheese and a splash of decent balsamic vinegar

I found this and thought it was interesting, I used to think the topping was bruschetta but it's the bread:

Bruschetta (pron. brus'ket'ta) is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".
The noun "bruschetta" is from the verb in the Roman dialect "bruscare," meaning "to roast over coals." Following a process in historical linguistics known as semantic shift, the meaning of the word has changed so that now some Americans use the word "bruschetta" to refer to the topping itself, not the dish. Many grocery store chains in the United States sell bottled "bruschetta," which is simply tomatoes, onion, garlic and other herbs.