Reviewed: Jun. 26, 2008

I made this exactly as written except I tripled it(needed to serve 22 people)and it was PERFECT! I served this on Panetini Toast(from Costco). I suggest squeezing most of the liquid out of each tomato before chopping.You don't want to have too much liquid diluting the ingredients and making the bread soggy.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: May 22, 2008

This was terrific! I toasted the bread first and added some oil to the tomatoes. Everyone wanted the recipe.

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Michele

Cooking Level: Expert

Home Town: Spokane, Washington, USA

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Reviewed: May 20, 2008

Quick and easy recipe that turns out delicious. My husband and I absolutely loved it!

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Sandra's cookbook

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 30, 2008

easy and delicious! recipe is very large, so unless you are making a full meal out of it or having a very large party, halve it.

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Apr. 18, 2008

A really yummy recipe, however I didn't put garlic in the mix. I rubbed garlic onto the toasted bread and then brushed oil over that and thn added the mix. My mix also had only a small amount of oil as I brushed it on the bread after I toasted it. Everyone loved this.

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KellyM

Cooking Level: Intermediate

Home Town: Christchurch, Canterbury, New Zealand

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Reviewed: Mar. 24, 2008

Oh my gosh...all I can say is YUM! Made this yesterday for my family and everyone LOVED it. I thin sliced a bagette and warmed it in the oven with a little olive oil sprinkled on each piece. Served it right out of the oven with the cold bruschetta on top, it was very good. Thanks for a keeper!

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Lori

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Reviewed: Mar. 23, 2008

I added half of a red onion and used some mozzarella cheese (ran out of Parmesean). This recipe was very easy. I am constantly looking for lowfat recipes for my father. He absolutely loved it and it was good for him!

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samaralou

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 13, 2008

This was really good although it was a little bland - I threw in some balsamic viniagrette in the morning and it was awesome. I used this in a sandwich with really good ciabatta bread, proscuitto, and fresh mozzarella. Mmm.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Mar. 9, 2008

Yum! Easy & tasty. I like to add sun-dried tomatoes when I have them. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

I made this for a bridal shower, and it was a hit. I prepared the tomato mix the night before and toasted the bread about 15 minutes before the party started. I liked the cold mix on the warm bread. I also appreciated that this could be prepared the day before!

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libs

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Reviewed: Feb. 19, 2008

As I am counting calories right now, I am sad I found this highly addicting recipe because it's SOOOO good! I did make my second batch with no cheese and put the topping on crackers though, was still just as delicious.

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MELANIEPOP

Cooking Level: Beginning

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Reviewed: Feb. 16, 2008

I thought this was terrific. I served it on a black olive filone baguette. I liked it put on untoasted bread, topped with a little extra parmesan, and toasted until the cheese is melted. This makes it extremely delicious.

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kierabs

Cooking Level: Intermediate

Living In: Richland, Washington, USA

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Reviewed: Feb. 10, 2008

The mixture was good. The bread we used was not. I know when I find a good bread this will be amazing. Thanks for posting.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Feb. 5, 2008

This was excellent. we used fresh basil and the flavor was perfect.

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DBELLE

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Jan. 1, 2008

So good! My first attempt at dinner party...made this the night before and put on toasted french bread. LOVED IT!

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Marisa

Cooking Level: Beginning

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Reviewed: Sep. 27, 2007

Very tasty, easy to adjust for personal tastes. My eleven year old daughter likes to make this recipe. We serve it on toasted homemade sourdough bread.

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Michelle

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2007

Absolutely the best! We had a ton of roma tomatoes and basil to use from our garden, so I decided to try this. It was my first attempt at bruschetta and I followed the recipe exactly. I wouldn't change a thing. I'll be making this again soon!

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Karen_O

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Reviewed: Aug. 25, 2007

This is awesome! The only things that I added was 1/4 of a diced sweet onion (a Vidalia), and I just topped my bruschetta pieces w/the parmesan as opposed to adding it to the mix. The balsamic vinegar gives it a bite that you don't get otherwise. Thanks Kathy!

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 25, 2007

Awesome! What a nice sweet tang from the balsamic vinegar and sundried tomatoes!

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Cook from Staten Island

Cooking Level: Expert

Living In: Staten Island, New York, USA

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Reviewed: Jul. 31, 2007

Excellent! Served on top of toasted whole wheat baguette slices that were brushed with olive oil and garlic. I also added a little extra basil as I love the flavor. Have also served this on top of slices of fresh mozarella cheese...equally as good!

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