Reviewed: Oct. 23, 2009

These are fantastic! I used homemade french baguettes (from this site) and tomatoes I bought at a little farmer's market stand and these were so yummy! I don't like raw onion much, so I did omit that and added a few shakes of my Tastefully Simple Onion Onion seasoning instead. I also taste tested after combining the tomatoes and seasonings and added a bit more basil and garlic for my taste. This was super simple, beautiful and so fresh tasting. Great appetizer!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Oct. 5, 2009

I don't double bake the bread, I like it a little soft in the middle, so I just broil it until the cheese melts. It still gets crispy. I also add parmesan cheese with it.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Sep. 21, 2009

A good recipe and close to how I prepare mine except 1)I drizzle both sides of the bread with olive oil. Toasting beforehand is optional, as it still comes out nice and crusty. 2)After I put on the fresh mozzarella I drizzle some balsamic vinegar on top of each piece before baking. I first experienced this at a local Italian resturant and tried it at home with great results.

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benwa

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Reviewed: Jul. 31, 2009

great recipe! The only thing I changed is that I added extra garlic (I like a lot of zip) and added a little bit of olive oil to the bread before spooning the mixture on. Otherwise... Awsome!

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dube

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Reviewed: Mar. 28, 2009

My dinner guests enjoyed this. The only thing I might do when making this again is to add an extra clove of garlic. Thankyou Robynne.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Mar. 4, 2009

Fabulous! I marinated the tomato mix in the refrigerator for about 1 hour before making and the only other change I made was to put the cheese on the bread and the tomato on top for company who didn't like much tomato. Tasted wonderful and so easy to make.

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Kylaman

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

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Reviewed: Feb. 14, 2009

I made this just as it's written. And it was great. Next time I will use fresh herbs, just because I prefer them over dried. Thank you for the recipe!

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Mousefrei

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Northfield, Minnesota, USA

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Reviewed: Sep. 25, 2008

To add a more savory flavor add a bit of sun dried tomato to the mix. I also add a little lemon juice for a little zest. Let the tomato and basil mixture set in the fridge for about 30 min for a fuller flavor.

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VALdelish

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 24, 2008

I scaled this recipe back to 6 servings and used 1/2 loaf of french bread. I used fresh garden tomatoes and fresh herbs in the recipe instead of dried. Before broiling the bread slices, I drizzled with EVOO. Topped each piece with freshly shredded mozzarella cheese. Hubby and I ate every piece for lunch! Will make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 16, 2008

This was a great base recipe. I used about 9 green onions, tops included. And I used fresh basil and oregano. I also spread olive oil on the bread before the first baking.

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BevF

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

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Reviewed: Jul. 3, 2008

Omitted onions and only used about 3 oz of skim mozzarella, and then stirred in about 1/2 tbs of olive oil. So easy and yummy!! A new staple recipe for my household.

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Kristy

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 12, 2008

This was delicious, but I modified it quite a bit (almost a whole new recipe). I highly suggest the following..... to the mixture add some olive oil, basalmic vinegar, and parmesan cheese. With these changes it is simply out of this world. For a change of pace, try red onion instead of white.

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 7, 2008

This tasted just like the bruschetta in a small Italian restaurant near my home! It is absolutely marvelous-never any left! It is also very easy to make-I mix the cheese into the tomato mix right before I put it in the oven. Thanks for the great recipe!

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Nov. 12, 2007

This didn't really do it for me, it was very bland. Some fresh basil and maybe a little balsamic vinegar would punch it up a little. Currently, most of what I taste is onion and tomato, which I like, but the other flavors just aren't there.

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RINI723

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Reviewed: Sep. 23, 2007

I agree with another reviewer that this needs olive oil. I added several sun dried tomatoes & oil out of the jar. Also added Parmesan. Thanks for a wonderful dip!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2007

my whole family loved this recipe i used garlic butter on the bread before i added the tomatoes and onions

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Aderne

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 27, 2007

My first time making bruschetta. Very easy and went over great for my fiance. Made it as an appetizer with some wine before we sat down to some other great recipes that I got from here. He was impressed.

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Ruth

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Canton, Michigan, USA

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Reviewed: Jan. 18, 2007

Great Recipe! I don't like tomatoes but I like this. I have found it easier to top the whole loaf because when i cut it into pieces the Bruschetta falls of the sides...Impressed both my husband and my dad...will make this for years to come

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Julie F.

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Reviewed: Jan. 17, 2007

Great Tomato Topping. If you would like to use this at a casual party, toast the bread as directed, but do not top. Set the table with toasted bread, tomato mixture, shredded parmesan and a cut clove of garlic. Allow guests to rub the toast with garlic and top with room temp tomato mixture and sprinkle with cheese. Fun!

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wat2eat

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Reviewed: Jan. 5, 2007

This was delicious, really very tasty. However, it didn't do very well as an appetizer for a party since it was sitting out on a tray and didn't get eaten right away, therefore turning cold and the bread a little mushy. I'd make it again for a little dinner party, just not a buffet item.

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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Angel's Yummy Bruschetta

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