Tomato & basil bruschetta

Stuck for ideas for a weekend lunch or an evening starter... this is ideal.  It never fails to impress and is so delicious and fun.  I'll give you the easy option as well as the full version because if you have the time, do yourself a favor and make the aioli from scratch.  It is mouthwatering and adds so much to the dish. Doesn't mean that there isn't a quick option if you need it.

I'll leave the quantities up to you depending on how many you wish to feed...

Ingredients:
Cheery/grape tomatoes, quartered
Spanish onion, finely diced
Fresh basil leaves
Sea salt and cracked pepper
Baguette, ciabatta, sourdough loaf - whatever you prefer, sliced and grilled
Olive oil

Garlic Aioli: * instructions below
2 whole eggs
1 tablespoon dijon mustard
1 clove garlic, crushed
1 teaspoon salt
Extra Virgin Olive Oil (1- 1.5cups in total)
Lemon juice, approx 1 tblspn
1-2 tblspn water

In a processor, blend the eggs, mustard, salt and garlic until well combined and starts to thicken.  While the processor is still going, slowly add the oil gradually, blending to maintain a good consistency.  Continue to add oil and blend.  Once thick, add lemon juice and blend again.  You should finish with a glossy, thick garlic mayonnaise.  If the mixture begins to split at any point, add water or lemon juice and continue to blend. Refridgerate covered for up to 2 weeks.

Alternative to homemade aioli - garlic mayo:

• crush 2 cloves of garlic and then using the back of a knife crush again with some sea salt until it becomes a paste.
• mix this paste with 1/2 cup of whole egg mayonnaise

Bruschetta Method:

• Cut the tomatoes into quarters and place in a bowl with chopped basil leaves, and diced onion.  mix together and season with salt and pepper.  Set aside until ready to serve. 
• Make the aioli using a food processor, as above.
• Slice bread to desired thickness (1/2- 1" thick is good) and when almost ready to serve, brush with a little olive oil and grill both sides.
• Spread a thin layer of aioli over the grilled bread, then pile up bruschetta mixture and serve on a platter, with napkins!