Reviewed: Jun. 19, 2006

It turned out very good. Everyone at my dad's office loved it and asked for the recipe. However, I did tweak it a little. I added a teensy bit of garlic, a little green pepper, and a little red pepper. I ran out of parmesan, so I used mozzerella. I'm never prepared. Oh well. Kaitlyn

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kaitlyn

Cooking Level: Expert

Living In: Elkview, West Virginia, USA

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Reviewed: Jun. 19, 2006

I added garlic and toasted the bread with olive oil first then added the tomato mixture and put it back in the oven. Delicious!

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casey

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Reviewed: Jun. 18, 2006

Wow, very tasty. I seeded and drained the tomatos, used scallions rather than sweet onions, refrigerated the tomato mixture for one hour to let the flavors blend, and toasted the bread on 400 for 10 minutes after sprinkling garlic powder and drizzling EVOO on it. Took the advice from others and topped the bread with the bruschetta after cooking and added some Italian blend cheese on top and melted it in the oven for a few more minutes. Definately a keeper!

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woolz

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Reviewed: Jun. 18, 2006

These were very easy to make and disappeared quickly! My friends/family all loved them, although I thought they were lacking a little seasoning..maybe next time I'll add a bit more. I'll definitely make them again!

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CG

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Reviewed: Jun. 13, 2006

Loved it. Also sprinkled then melted some shredded mozzerella cheese on top.

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PIZZAMOM3

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Reviewed: Jun. 3, 2006

This was really good but I thought it was a little weird to put the whole thing in the oven. Next time I would toast the bread in the oven a little and put the bruschetta on top. I would also recommend adding garlic.

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chefcolleen

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Reviewed: Jun. 3, 2006

Very good and flavorful. I used a shallot and garlic instead of the onion and mixed it all together a few hours before I needed it to let the flavors blend.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 13, 2006

This was great. I made a few changes. I added 1 T balsamic vinegarette. Also, I served the mixture cold, in a bowl. I served toasted baguette rubbed with garlic on the side...so the bread didnt get soggy.

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GOMELA

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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Reviewed: May 12, 2006

Fabulous and so easy

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charlotte

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Reviewed: May 3, 2006

I made this as one of the appetizers at a baby shower I threw and everyone seemed to like it. It was definitely good but I think next time I'll try using some extras for more flavor as suggested by other reviewers. Thanks!

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TXCOWGIRLCC

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Reviewed: May 1, 2006

This was great!!!! I loved it.

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Jenifer

Cooking Level: Beginning

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Reviewed: Apr. 16, 2006

My husband and I are not tomato eaters, so I'm judging this recipe based on how well it went over at a party. The only change I made was to use minced onions instead of fresh. I made the mixture the night before and let the flavors blend in the refrigerator overnight. Then I spread it (used a slotted spoon, as another user suggested) on pre-sliced pieces of French baguette bread. I made a ton of these and all but a few disappeared at the party... so, I'm taking it that they were good!

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CookieDough

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Reviewed: Apr. 14, 2006

This is a very good and simple recipe - made it for a family party and everyone loved it! I however, rubbed garlic on the bread, sprinkled olive oil and then toasted..and then added the toppings after taking out of the oven so they were fresh and cold rather than soggy and hot. Some things I added to the toppings are: balsamic vinegar, roasted garlic, crumbled goat cheese, and capers for a punch. Could also do mushrooms and roasted red peppers. Possiblities are endless...

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MistressOfSpices

Cooking Level: Expert

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Reviewed: Mar. 7, 2006

This was exquisite . I did add a few things like pieces of panchetta and parmesean cheese and bake it in the oven but this was a great appetizer , and very colorful.... Thanks for sharing

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SHAIKIRA

Cooking Level: Expert

Home Town: Union City, New Jersey, USA

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Mar. 6, 2006

Served this on Saturday evening. It was easily the star of the meal, (and would have been even if I hadn't screwed up the entree.) I'd suggest placing the tomato mixture onto the bread using a slotted spoon. The bread got slightly soggy, but otherwise this recipe is a keeper.

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Wallyum

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Reviewed: Feb. 19, 2006

I made this for hubby a few days ago and he enjoyed them. He asked for me to add more garlic and parmesan cheese. Would do this again.

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Joanna

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Webster, New York, USA

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Reviewed: Feb. 13, 2006

Another great recipe thank you Alison. My verry veggie daughter loves to keep this on hand for a snack. She loves the tomato base on crackers. This is also a great hit when we entertain which is nearly every weekend.

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