The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2008
Good stuff! Although I knew, without reading the reviews, that it needed garlic!!
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Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 30, 2008
This is the first time I've ever made bruschetta and I tried it at a dinner party. One of the guests compared it to restaurant quality! I put the chopped tomatoes in a strainer and pressed gently to reduce the liquid. Then I added garlic and capers with the other ingredients and lightly pre-toasted the bread as suggested by other reviewers. There were a couple left over and I heated them the next day at 350 for a few minutes and ate them for lunch--they were still delicious!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Renton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 9, 2008
this was a good recipe to start from, did find it a little soupy. i put it on italian bread that i pre-toasted. before toasting, i brushed with an olive oil, toasted one side, flipped it and brushed again this time topping with freshly grated parm cheese. YUM! after taking out of oven, let cool and top with *drained* brushetta or it will ruin the bread. i also use this recipe on grilled chicken breast and grated cheese and it is very very good!!
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Cooking Level: Expert

Home Town: Havre De Grace, Maryland, USA
Living In: Forest Hill, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 27, 2008
It was kind of liquidy when I did it...
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 24, 2008
We really enjoyed this. I recommend toasting the bread slices before adding the tomato mixture. Tomato mixture is best when it has at least several hours for flavours to mingle. I had only dried herbs on hand and used an Italiano mix. It was still great. Also, for the cheese I placed a small piece of provelone on top and let it melt on. Delicious!
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 14, 2008
Excellent Bruschetta! I made a couple of changes per suggesteions of the other reviews. I added a bit of balsamic viniger, a dash of kosher salt, some fresh pressed garlic and some olive oil into the actual tomato portion and chilled for an hour. For the bread -I took fresh garlic and rubbed it all over the top of the bread pieces, spread olive oil over that and then topped with parmesean and then toasted the bread in the oven. Then when guests arrived topped the bread with the chilled bruschetta. It was a HUGE hit! Everyone enjoyed very much and said it was the best bruschetta they'd ever had! Excellent!
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 11, 2008
This was very good. Made a few minor changes. I added a teaspoon of balsamic vinegar, and a pinch of salt. I dipped one side of thin sliced french bread in a good olive oil, then lightly dusted them with garlic powder and Parmesan Cheese. I put them on a cookie sheet and baked in a 400 degree oven, turning them over after 10 minutes. Baked these until they were a light brown. I served these toasts next to the bowl of bruschetta. I did not toast the bread with bruschetta mixture on top.
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Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA
Living In: Saint Charles, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 26, 2008
For a twist I added some chopped coooked shrimp and crabmeat. Made a great herbed seafood bruschetta
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Cooking Level: Intermediate

Home Town: Santa Ana, California, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 18, 2008
it's very easy. it tastes much better with only the bread toasted/broiled w/ olive oil and then garlic. And then just spooning over the tomato mix and serve!
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Cooking Level: Beginning

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 13, 2008
This recipe was awesome. I made it as an appetizer for my family -- and they ate every last crumb. They're very picky eaters -- so I was pleased. The only thing I changed was I drizzled balsamic vinaigrette over the top once everything was assembled. Gave it the perfect zing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 7, 2008
Yummy but I add garlic like the other readers have done. I also toast the bread first, definitely helps keep it from getting soggy. I cut back on the olive oil to make it a little healthier.
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Cooking Level: Intermediate

Living In: Gibsonia, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 31, 2008
I constantly use this recipe for those fast appetizer dishes for summer dinner parties.It's always a hit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 8, 2008
I made these and they were GREAT and so easy! Linda
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 8, 2008
I'm with Hollyj on this. Good base, but as is... Not the best and a bit soggy. Definitely add garlic. More cheese. Drizzle and toast bread prior to topping.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 29, 2008
Loved it!
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Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 23, 2008
This is a very good bruschetta recipe. I made it excatly as the recipe states. Be sure to allow your mix to marry in the fridge for a while. It reallys brings out the flavors.
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Cooking Level: Expert

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 21, 2008
These came out great and I will definitely make again... but I agree with others and I should have added garlic. Next time I make this I'll add garlic. Yum!
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Photo by Reshae

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 18, 2008
A very good bruschetta. Like a lot of other reviewers, I felt garlic really improves the taste. And I think it needs something to add a little kick, so I've tried balsamic vinegar and a large pinch of salt, on different occasions. I think that salt foes more to balance out the natural sweetness of the dish.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Yokosuka, Kanagawa, Japan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 15, 2008
This was an excellent bruschetta recipe. To ensure the bread didn't get soggy, I spread a bit of garlic butter on each piece and toasted them for 1-2 minutes before adding the brushetta. I omitted the Parmesan since some of my guests didn't like Parm and they were a huge hit at my dinner party last night. Thanks!
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