This was really good. Definitely a keeper. Changes: I ended up halving the butter and cutting in hazelnut oil, since I had it on hand and I didn't have any hazelnuts. Couldn't really taste the hazelnut though. I think I might try it again with only hazelnut oil. I also substituted the marjoram with oregano.

Reviewed On: Oct. 19, 2009

A very good and simple bruschetta recipe. I scaled it up easily for 20 servings and added a 2:1 olive oil to balsamic vinegar. I didn't add the cheese to the mixture but melted the Parmesean into crisp cookies and laid one on top of the finished product. People couldn't get enough of them.

Reviewed On: Feb. 1, 2008

No need to break out the muffin pan, these are essentially drop biscuits. Besides, washing a sheet pan is a lot easier than washing muffin tins especially if you cover it in foil. As for flavor, I would definitely double the oregano (or Italian seasoning would work well too), double the cheese, and maybe double the salt. Following the recipe, I found the biscuits rather bland. If you replaced the canned tomatoes with sun-dried tomatoes, you probably wouldn't need to increase the amount of oregano or salt since sun-dried tomatoes have plenty of flavor already but you would need to replace the liquid. I suggest milk or buttermilk. I agree that they taste better hot, so if you have leftovers, pop them in the microwave first. One more thing, when I looked at the recipe, it said it was for six servings, which I assumed was six muffins (biscuits). I had more than enough batter for 12.

Reviewed On: Feb. 1, 2008