Reviewed: Mar. 8, 2009

Didn't like. Not very interesting flavors.

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Mary Thomas

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Reviewed: Mar. 7, 2009

This is my favorite bruschetta recipe! The fresh herbs make all the difference. I do add garlic and a little balsamic vinegar. Sometimes I serve this cold on store-bought bagel toasts or garlic toasts. Thanks for sharing!

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Fran Weidman

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 27, 2009

I thought the ingredients listed here are a great combination. Only use fresh ingredients with this or it won't look or taste like a fancy restaurant bruschetta. The only reason this doesn't get 5 stars is because after making it perfectly, it's lacking flavor. I think if I added something sweet to this it would be perfect, because you can't add much salt or it will taste like a cracker. Perhaps small thin slices of strawberry or another fruit on top would do the trick..

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Le Chef de Fish

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Reviewed: Feb. 23, 2009

Looked pretty. The bread needs to be toasted first, it was soggy. I also added garlic.

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Kelli

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Reviewed: Feb. 23, 2009

This was fabulous. Use only the freshest ingredients! I omitted the oregano.

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LISABETH3

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

This is a great recipe to base your bruschetta off of. After using this, I've been able to play around and add various things, but no matter what, it really tastes great. I love to top this off with some really good balsamic vinegar.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 13, 2009

Served with potato soup, which was a great pairing. Although I made this according to the recipe, so I could rate it fairly, the next time I make it, I will add some garlic and some balsamic to improve the flavour. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 6, 2009

I add about a clove of minced garlic to this and cut down the onion a little bit. This is a great recipe and very easy to adjust to your specific taste.

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Tara S

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 3, 2009

While this was tasty I would make some changes next time. The bread was very soggy and the flavor was a little lacking but not bad. First, I would brush the bread with olive oil and toast in the oven before putting the tomato mixture on top. Second, add a little salt, a little more garlic.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

Excellent recipe. Served this at a New Year's Party and it was gone before I knew it.

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Sarah

Cooking Level: Expert

Home Town: Gurnee, Illinois, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Jan. 19, 2009

This was good. Being lazy I just estimated measurements and didn't measure anything. I used plum tomatoes since they were on sale at the store. I also used dried seasonings since that's what I had on hand. I used left over french baguette that I had in my freezer. I first toasted the pieces I wanted in the toaster oven to thaw them out and get a little crunchy, then made the bruschettas and heated as specified. Turned out to be a good lunch, and I have extra bruschetta mix in the fridge for lunch tomorrow as well.

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SHANTSTER

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

I haven't had a chance to rate recipes, but I said if this one turned out well i would.. This was truly an amazing recipe. The only things that I did differently was I used small herb foccacia bread loaves (the personal size) and cut them in half to open them up. I also buttered them with some tub margarine (I can't believe it's not butter) prior to adding the mixture and snuck in a dash (very small dash) of red cooking wine to the tomato mixture. I have made this twice and the second time I added some shreaded cheese to the top. I loved it either way made this for a dinner, (Our mom's were meeting for the first time) and they LOVED IT, and still rave over it. This is a very nice appetizer and goes great with a nice caesar salad. Thanks a bunch.

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MYLILJAYDEN

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Reviewed: Jan. 3, 2009

This is AMAZING. I loved it and so did my husband (he ate almost all of them). I will definately make again.

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jan. 1, 2009

It's the best.

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Taylor Schrum

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Reviewed: Dec. 1, 2008

This was very simple and very good. Even my 10 yr old son who doesn't like to eat tomatoes ate this and liked it. Thanks for a great easy recipe.

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HPELLOWSKI

Cooking Level: Intermediate

Home Town: Canton, Illinois, USA

Living In: Kohler, Wisconsin, USA

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Reviewed: Oct. 29, 2008

This was a hit! Everyone loved it and it was gone really quick. Just make sure you add two cloves of garlic, minced, to this!

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Chefette Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 20, 2008

it was good...but the onion was too overpowering the rest of the ingredients.

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Noona

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Sep. 29, 2008

Instead of using the parm cheese, i used fresh sliced mozz cheese but it was one of the better bruschetta recipes i have found...YUM!

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monique1978

Cooking Level: Expert

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Reviewed: Aug. 28, 2008

Surprised how much I disliked this. My grandma used to make it all the time and it just was not good.

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brittaneycowles

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Reviewed: Aug. 16, 2008

Its missing garlic, and I substituted the onions for shallots (much milder). Awesome and very easy to make. To prevent the bread from getting soggy, toast with some olive oil brushed over the top for about 5 mins, and then add the bruschetta and cheese if needed and toast again in the oven for another 5 mins. Perfect every time this way.

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