To begin making the Tomato Onion Bruschetta with Mint Mayo, first prep all the ingredients and keep them aside. 

In a mixing bowl add tomato, onion, basil leaves, olive oil, pepper powder and salt. Refrigerate the onion and tomato mixture for 20 minutes.

Slice the bread diagonally into 1/2 inch thick baguette slices. Apply butter on both sides of bread slices.

For this, heat a tawa and toast the slices till they turn golden brown and crisp.

Once the slices cool, arrange them on a serving platter.

Spread a tablespoon of Del Monte Mint Mayo over each slice and top it with the tomato onion basil mixture.

Serve the Tomato Onion Bruschetta with Mint Mayo as an easy appetizer for parties that you can serve along with a few dips and salads.