Reviewed: Apr. 11, 2007

Makes the perfect light appetizer/snack! I took the advice of others & threw in an extra handful of parm, just because i love cheese. I also toasted the bread w/ a drizzle of olive oil & a sprinkle of garlic powder, dried basil & parsley. Irresistable! Thank you!

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msp

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Reviewed: Mar. 20, 2007

I love this recipe!

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NHOJ3

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Reviewed: Feb. 17, 2007

Classic! When I take it to parties, everyone loves it!

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Tedders

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Reviewed: Dec. 12, 2006

Excellent as is. Wouldn't alter a thing. Goes great with Insalata Caprese II, Italian Breaded Pork Chops, Sauteed Garlic Asparagus, Garlic Mashed Potatoes Secret Recipe, and Chocolate Covered Strawberries. All from this site.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 18, 2006

this bruscetta recipe is great! i added some red onions for flavor and color. it is really good!!!

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GOZMURPH

Cooking Level: Intermediate

Home Town: Malvern, Pennsylvania, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Nov. 15, 2006

This was oh so tasty. The balsamic adds that little something...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 19, 2006

Good and easy to make.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 18, 2006

This was really nice and easy, and used up my dry french bread that was lying around. I added a bit of feta cheese on top, since i did not have fresh parmesan and it tasted good.

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kathrina

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Reviewed: May 1, 2006

This was easy to make but I felt it needed more flavor. I added a little more vinegar and garlic along with 1/2 a red onion. I also brushed the french bread with an olive oil made with garlic, basil and parsley before toasting. It worked well. One other change I made is less basil(as I am not a huge fan of overwhelming basil flavor). This was a good base to work with even though I changed it quite a bit. Thanks for the help.

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jms

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Reviewed: Apr. 16, 2006

We love this recipe, it is always a hit and my family always asks for it as an appetizer!

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SUSRUIZ

Cooking Level: Expert

Living In: Wylie, Texas, USA

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Reviewed: Apr. 6, 2006

I love bruschetta, however, I found this recipe to be very bland. I'll stick to my own recipe.

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EIRREHS124

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Dalhart, Texas, USA

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Reviewed: Mar. 22, 2006

Absolutely yummy!! Fresh parmesan and basil really do the trick. I also used Red Wine Vinegar (I didn't have balsamic) and it was delicious!

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LESLIE3823

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Putnam, Connecticut, USA

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Reviewed: Feb. 28, 2006

Great recipe!!! My guest are still raving about them

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einygav15

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Novato, California, USA

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Reviewed: Oct. 3, 2005

Great selection of ingredients. I liked the balsamic vinegar. I happened to have some "Johnny's Parmesean and Garlic" so I used that instead of the separate garlic cloves and parmssean (though they would have tasted just as great I'm sure) One other change was due to a personal preference...I added more olive oil than what was called for in the recipe. YUMMY! Thanks Kathy for the submission.

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Reviewed: Oct. 1, 2005

Awesome, everyone raved and asked for recipe

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MAXINEHARRIS

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Reviewed: Sep. 5, 2005

Absolutely delicious! I was looking for an appetizer for a parent social and this was a big hit. I toasted some really good sourdough bread with olive oil brushed on top and that made it even better. This is definitely a keeper!

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