Reviewed: Oct. 26, 2008

excellent recipe! followed the other reviews and added diced red onion (well...in my case, two shallots :)). the results were so good! such an easy recipe to make,and so healthy too! i'll be making this one often! thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lana

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2008

This is so yummy and easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Baking Mama

Cooking Level: Expert

Home Town: Yorba Linda, California, USA

Living In: Fruita, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

I made this the night before my dinner party and served in a bowl next to the toasted bread slices. Used 4 roma tomatoes and 2 regular tomatoes, a little extra garlic, chopped sweet onion and fresh oregano..everything else in the recipe I followed exactly. Everyone really liked this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2008

5 stars for the ease and taste-I threw this together and was eating in 10 minutes. It was delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MSNOEL

Home Town: Union City, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2008

okay so I didnt exactly follow the recipe and i'm sure it would be great as written but this is what i did. I had a batch of Absolutely Fabulous Greek/House Dressing on hand (great recipe from this site) so used that to brush on the bread, then I spread with Roasted Garlic (also a great recipe), put under the broiler for a couple minutes then topped with the tomato, onion and fresh grated parm. Put back under the broiler until the cheese melted. Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2008

Loved this recipe!! I also added a 1/2 of an onion but other than that it was perfect, definately a keeper!! Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Vestal, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2008

We made this bruschetta because we had a bumper crop of fresh tomatoes, and our Labor Day guests raved about how fresh and delicious the bruschetta tasted. We only made one change: Because of dairy allergies in the family, we put the parmesan cheese on the side in a little bowl and let people sprinkle as desired. (Most didn't seem to think it was needed anyway because the tomato mixture was so flavorful.) We bought a large loaf of day-old French bread and sliced the bread as if for sandwiches, and then cut each slice in half again. Toasted for about 8-10 minutes at 350 degrees, the bread was crunchy with a slightly chewy center. So good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2008

These are fantastic. Only little change I made was used whole milk mozarella cut in tiny little cubes instead of parmesan - outstanding appetizer!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

I made this dish for one of my club meetings and everyone loved this dish! I used all fresh herbs and it was gone before I even got to try it. I will definitely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCHUNN

Cooking Level: Expert

Home Town: Webster Groves, Missouri, USA

Living In: Saint Charles, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2008

Delicious!!! I broiled the bread slices on low for a couple minutes. Than topped with the tomato mixture and broiled for a few minutes more. If you don't want your cheese to look brown, use white balsamic.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2008

Awesome! great combination with the balsamic, didn't have the patience to wait an hour.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JohnB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2008

So good! It reminds me of an old family tomato salad recipe we love. I combined fresh grated asiago cheese with the parm since I already had it on hand. A little trick my dad taught me is to season the tomato, drizzle EVOO to coat, then add the vinegar afterward. It helps prevent the oil slick/separation. Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DekalbEpicurean

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Dekalb, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2008

Awesome! I had to use dried basil (3/4 tbs) because I didn't have fresh, but still great! Very refreshing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Silvire

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Union City, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2008

This is so easy and delicious! Instead of toasting the bread first, I baked it at 350 after piling everything on top of each slice to melt the cheese! I have made it twice now and dried basil is not a bad substitute if no fresh is available

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrieh82

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

I followed the recipe faithfully with the exception of using about a half of a fresh mozzarella ball cut into small pieces in place of the parmesean. I let it all marinate for about 2 hours. Really delicious! The juice that the mixture makes is so flavorful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2008

add in sun-dried tomatoes packed in oil... about a half-cup to cup per baguette, the recommended bread to serve this on.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

edward_fox

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2008

Nice, simple, tasty recipe - but everyone agreed that it needed a little "extra" something. A tad more vinegar and salt did the trick. Will make again with these changes!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

~MOMMY~

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2008

Topping with toasted pinenuts makes this recipe even better!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barley's luminary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2008

This bruschetta was outstanding. The basil really made it pop, but fresh basil is key! I followed the recipe exactly, but left out the cheese. I sliced my french bread on the diagonal, brushed the sides with a touch of olive oil and toasted them lightly in the oven. After they were cooled, I rubbed a cut garlic clove over one side to give it a very nice taste. We had a very nice bottle of Olive Oil on the table to top the bruschetta and I found this to be sublime. I thought the next time I would cut up some mozzerella into small (very tiny) cubes and add to the bruschetta, but if you have leftovers, it might not hold up well. My son came out at 10PM later that night and grabbed the leftovers with triscut crackers and ate the rest. It was delicious and the recipe is a real keeper. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

I mixed this up and brought in on a little romantic picnic with my husband. We just spooned the mixture onto slices of french bread I had cut up. We both thought it was very tasty! We had wine with it, too, and a few other little snacks. (I halved the recipe and added some red onion to it.)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

learning2cook7

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Balsamic Bruschetta

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!