I've tried a few bruschetta recipes and this is the one I will use from now on. Only changes/adjustments: I cut the bread, brushed it with oil, and toasted in the oven for apx. 10 minutes. I also used fresh basil and balsamic vinegar. I used shaved parm. and stuck it under the broiler to finish it off.

Reviewed On: Mar. 1, 2009

I used Idaho potatoes (didn't have red), dried cilantro (didn't have fresh), and bottled lime juice and this recipe still came out great. Based on the other reviews, I turned the heat down to 350 when I put the chicken in and I think that kept it tender and moist. Next time I will leave the potatoes in longer to crisp them some and will cut down on the butter. But it's a great recipe and has definitely made it into our rotation!

Reviewed On: Mar. 1, 2009

This was easy to make, looked beautiful, and was pretty tasty but I felt like it could definitely use more flavor. I kept thinking something was missing and I did add seasoning based on the other reviews. I think next time I will lessen the amount of chicken broth a little, add a little more lemon juice, and some white wine. I'm eating the leftovers with a little bit of creamy balsamic dressing and it's actually quite good, too!

Reviewed On: Nov. 21, 2008