The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 7, 2007
Excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 30, 2007
THIS RECIPE IS AWESOME, AND LIKE IT SAYS IT DOES TURN OUT EVERY TIME, ONLY THING I WILL DO DIFFERENT NEXT TIME, IS MAYBE ADD A TABLESPOON OR TWO OF GARLIC TO IT!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 31, 2007
Where's the garlic? I added minced fresh garlic and toasted the bread prior to placing the mixture on top. I used a "bake your own baquette" and sliced on the diagonal. Yummy! Anisha's review was helpful because it called for rubbing the fresh garlic clove on each slice of bread before placing the mixture on it. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 16, 2007
Outstanding recipe! I made this for an appetizer and it was gone in minutes. Everyone loved it. Too bad I didn't make a bigger batch. Next time I sure will. I toasted my bread for a minute before I added my topping. I also cheated and used canned diced tomatoes. So much easier. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 15, 2007
Fabulous! Hit of the party!
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Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 12, 2007
Delicious! I like to make the "topping" ahead of time. I brush the bread slices very slightly with olive oil and bake them for a few minutes before putting on the topping so the bread is toasted and crunchy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 5, 2007
this recipe was quite tasty despite using dry over fresh ingredients. =x needed a dash of salt.
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 28, 2007
Mmmmmmm - very good. This was my first time ever making bruchetta (or having it outside of a restaurant). It was great, very fresh tasting. I added a little bit of garlic salt, but probably next time I'll add freshed minced garlic to boost flavor a bit. I had no problems with the bread going soggy. Used french bread because that was all I could get, but I don't recommend that because it didn't slice up well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 21, 2007
Yummy & simple. Thanks for sharing!
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Cooking Level: Expert

Home Town: Fort Dodge, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 14, 2007
Add 2-3 cloves garlic, which Ali omitted because she's allergic (poor Ali!), and it's perfect! I toasted a hearty french bread a bit before adding the mixture.
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Cooking Level: Beginning

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 13, 2007
This was my first attempt at brushetta, amazingly easy, we used french bread, added onion & kalamata olives. Great for Saturday brunch/lunch. Thank you.
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA
Living In: Daytona Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 13, 2007
Wow, you really can't miss with this recipe! To add a little bit more, I rubbed garlic on the bread before topping with the tomato/onion mix. Superb!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 10, 2007
amazing is right!!! I usually HATE tomatoes, but we had some leftovers from the party and I gobbled it right up in the next couple days - very very good! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 9, 2007
Very basic recipe but turned out great! Served at a dinner party and got rave reviews! Make sure to use with some nice french bread and a good cheese. It'll make a huge difference so don't cheap out!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 2, 2007
Easy to prepare and great for all types of events!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 29, 2007
Made exactly and was DELICIOUS!!!! You need to leave it in the fridge a few hours to let the flavors gel together..... it's so good. AWESOME with the garlic butter from this site. Spread the garlic butter on French bread, toast in the oven then top with Bruschetta, YUM YUM YUM!!!!
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Cooking Level: Intermediate

Home Town: Franklin, Massachusetts, USA
Living In: Uxbridge, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 28, 2007
Great recipe! This will definitely give you restaurant quality bruschetta with a few tweaks. Tomato quality is the most important thing. The sweeter, the better. If the tomato is too acidic, it overwhelms the other flavours. Once everything is mixed together, let it sit in the fridge for as long as possible to let all the flavours come out. As others have stated, pre-toasting the bread will stop it from getting soggy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 23, 2007
Fantastic but it's missing one thing: garlic! I added 2 tablespoon of minced garlic to the oil. I served this as a selection of appetizers at my pampered chef party. I love it because you can prepare the topping before hand and finish these the last minute with ease.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 21, 2007
Very yummy!! Makes an especially tasty lite lunch.
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 21, 2007
This is the best bruchetta ever. I've made it numerous times, and it's gone in a heartbeat. The only thing I do differently is put cheese in the mixture also. Then I top with fresh grated Parmesan Reggiano (save the best for last). Thanks Ali!
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Cooking Level: Expert

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