Reviewed: Jan. 9, 2007

I perfer to omit the onion and oil and use some lemon and a splash of balsamic vinegar instead...

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LIKRISHSTK

Cooking Level: Intermediate

Home Town: Greenwood, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 7, 2007

I made this using 12 grain bread slices, and added garlic powder (a must). I used another reviewers suggestion of slightly toasting the bread before adding the topping. If you increase the amount of olive oil and added a little more parmesan and lots of garlic with sauteed shrimp, this would be delicious over angel hair pasta!! Thanks for your recipe, we really enjoyed it!

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JMOR777

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Reviewed: Jan. 7, 2007

Very good but not something the family raved about (which is what we save the 5 star rating for). I'd recommend it and my husband and I will probably have it again - but the kids will probably skip it.

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SUEMYERS67

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Reviewed: Jan. 7, 2007

So easy and perfect combo of everything!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 5, 2007

This was superb with my pasta dishes at Christmas 2006. Even after it cools, it still remains soft and tasty due to the olive oil. I did drizzle a little extra olive oil on the bread to add a little more flavor. Thumbs up to Ali!

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koreen

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Reviewed: Jan. 5, 2007

I tried this recipe the other day in making dinner for my family and it turned out to be delicious!

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Erik

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Indiana, Pennsylvania, USA

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Reviewed: Jan. 2, 2007

I found that by pre-toasting the bread a bit it doesn't make the mixture to moisten the bread.

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Elisa Sue

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Jan. 1, 2007

I followed the advice of others and added some balsamic vineager. I also added a couple cloves of chopped garlic. I think next time I will cook the garlic and onions briefly before mixing to decrease the bite of the flavors. Even so, people just kept eating and eating, and saying I was breaking their new year's resolutions!

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Dec. 31, 2006

My guests just devoured the entire batch that I have made. Thank you for sharing this wonderful recipe!!

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Kay

Cooking Level: Intermediate

Home Town: Torrance, California, USA

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Reviewed: Dec. 30, 2006

Needs more basil and could use garlic.

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Jason

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Reviewed: Dec. 29, 2006

My family thought this recipe was absolutely great as written! I did not have the fresh herbs so used dried and it still turned out wonderful! I have been looking for a bruschetta recipe similiar to one we tasted in Italy and this is the closest one I've found. Molto bene!

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LaVon

Cooking Level: Intermediate

Home Town: Lynwood, California, USA

Living In: Davenport, Washington, USA

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Reviewed: Dec. 28, 2006

Wow. Took this to a party, and it was devoured. Followed these tips of others to make it perfect: drizzle the sliced bread with olive oil and a little salt and pepper, then broil for a couple minutes before adding tomato mixture. Then sprinkle shredded mozzarella on top, and broil until melted. Hint: using fresh herbs REALLY make this awesome. Random tip: To drizzle just the slightest amount of olive oil on the bread so as not to make it soggy or overly oily, I simply poured the oil into a ziploc bag, cut off the tiniest hole in the one tip of the bag, and then just let it drizzle out while going back and forth over the bread slices. It really works well!

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Vanessa M.

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Reviewed: Dec. 28, 2006

I enjoyed them very much! My family did as well. Very easy to make and very pretty on the table!

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Elizabeth

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Dec. 28, 2006

This was just O.K. I've had better bruschetta. I felt something was missing in this. I think I'll try making it again, but tweak with the recipe a little.

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 26, 2006

I made these for Christmas and everyone loved them...

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Grvqn

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Dec. 26, 2006

It was okay. I used about half the amount of onion called for and it was still too much. I've gotten some awesome recipes from this site but this is not one of them.

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tcwritermom

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Reviewed: Dec. 25, 2006

Easy and Delish! I served this with some pasta at a Christmas party that I hosted and it was a huge hit. I took the suggestions of many and rubbed garlic cloves on the bread slices, brushed them with butter and then toasted lightly for a few minutes before placing the tomato mix on the bread. The tomato mix also included balsamc vinegar, salt, pepper, minced galic and capers. I also reduced the amount of onions. I topped the tomato mix with finely shredded mozarella before I toasted the bread for a second time. Mmm Mmmm Mmmm!

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Miss Susan O

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Reviewed: Dec. 25, 2006

Boring...

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Cheryn

Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 24, 2006

I made this recipe and it really taste great! i followed the suggestions of other members like adding sugar, Sauteing first the garlic and onion in butter, balsamic vinegar,salt and pepper and one more thing, you can add classic italian pizza sauce for a little twist and the taste was way too different!! ITS REALLY GOOOOD! I made it today for Christmas Eve and Im so excited to prepare this recipe again and again. For the Filipino members, i used the classic italian pizza sauce by del monte :D

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