Reviewed: Dec. 21, 2006

I took the other user's suggestion and added garlic to this recipe. I also used ciabatta bread. It was outstanding!! My husband and I ate so much of our "appetizer" we didn't have room for anything else! Awesome recipe!

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6 users found this review helpful

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MLUCAS16

Cooking Level: Intermediate

Home Town: Huntington, West Virginia, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Dec. 20, 2006

This is a good base for bruchetta recipe but there are a few things that are missing or can help make it better. First off, a little sugar really brings out the flavor of the tomatoes. Seondly I add a swirl of balsamic vinegar. I also sometimes add capers in for a nice touch. I also use a shallot instead of onion but either is fine. I do think it's important to toast the bread before putting the tomato mixture on there, otherwise it's too soggy. Just drizzle some olive oil on there and salt an pepper and then toast for just a few minutes. Gives it a nice crunch.

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180 users found this review helpful

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hmjennings

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 19, 2006

Loved this recipe. Added a clove and a half of minced garlic and also rubbed bread tops with garlic clove before adding bruschetta (I love garlic, what can I say!). Absolutely delicious.

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3 users found this review helpful

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Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

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Reviewed: Dec. 19, 2006

Awesome recipe ;-) but if you want something a bit different check out Carrie's bruschetta ~ adding a bit of feta cheese can change it up !

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1 user found this review helpful

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CCHESNY

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Reviewed: Dec. 19, 2006

This was pretty good...I did add 2 TBSP of garlic and 1/4 cup of minced black olives. Thanks for sharing, I'll definitely make this again!

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2 users found this review helpful

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Dec. 18, 2006

I love this recipe and have been making it for years when I have people over...and EVERYONE always wants more. I have always made the same alterations as most people here- add some minced garlic! The other change I make is to toast the bread alone after i have brushed it with the olive oil. Once it is toasted (heres a trick I learned from a gourmet chef)- you cut 1 or 2 garlic cloves in half width-wise and rub it on the tops of the toasted bread before spooning the tomato mixture onto it. For a kid-friendly recipe, I sprinkle a bit of grated cheddar on top and throw them back under the broiler for 30-60 seconds... Try this recipe! Its wonderful!

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84 users found this review helpful

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Anisha

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Reviewed: Dec. 18, 2006

I used 5 roma tomatoes (squeeze juice and seeds out to avoid soggy bread) and added garlic. Lightly sauted the onions and garlic for a few seconds to take some of the heat out of them before adding to tomato mixture. Very nice change from our usual garlic bread.

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5 users found this review helpful

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2006

Great!! Everyone wanted the recipe. I will definately make this again.

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3 users found this review helpful

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kmacs22

Cooking Level: Intermediate

Living In: Broomfield, Colorado, USA

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Reviewed: Nov. 24, 2006

Quick and easy. I used a french bread instead of Italian. Definite keeper.

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5 users found this review helpful

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kayakinnan

Cooking Level: Beginning

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Reviewed: Nov. 22, 2006

This recipe is sooo easy, and awesomely delicious!!! You should try it - it is wonderful...

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2 users found this review helpful

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Ann M

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Reviewed: Nov. 16, 2006

This was so delicious...Perfect just the way it is. Thanks so much for posting.

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2 users found this review helpful

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Nov. 15, 2006

The name says it all "Amazing"

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1 user found this review helpful

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 13, 2006

I added mozzarella cheese and garlic to the recipe to add more flavor. The tast was kind of bland without them.

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2 users found this review helpful

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Damaris

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Reviewed: Nov. 12, 2006

This was okay. I didn't have fresh oregano, so I used dried oregano. I didn't have fresh basil either, so I omitted that. The onion and garlic (which I added) was a little overpowering. I would put parmesan cheese on the slices of bread and melt it in the oven, then put the tomato mixture on it after. Most of my friends preferred the Double Tomato Bruschetta (from this site) to this.

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5 users found this review helpful

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LUCYNBH

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Reviewed: Nov. 12, 2006

This is a great recipe but I tweeked it a bit. I added some garlic and balsamic vinegar to the mixture and instead of parmesian cheese I used grated mozzerella on french bread. It's always a hit when I serve it.

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1 user found this review helpful

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cas-65

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Nov. 1, 2006

Easy, peesy, lemon squeezy. This bruschetta is a party for the tongue and it's easy on the feet (easily and quickly made = less time cooking + more time enjoying). Try some Italian vinaigrette for an extra kick. Definite Must for any occasion, formal or casual.

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JeSs Lacy

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Reviewed: Oct. 29, 2006

You could make this a five by adding some garlic!

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2 users found this review helpful

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Kristan

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Reviewed: Oct. 26, 2006

Needs something...we have had better.

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1 user found this review helpful

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MamaMia2008

Cooking Level: Expert

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Reviewed: Oct. 11, 2006

blah

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2 users found this review helpful

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Sheryl

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Reviewed: Oct. 9, 2006

Good and easy but needs a little more zing to it. Will use it again and experiment a little.

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1 user found this review helpful

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Ali's Amazing Bruschetta

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