Reviewed: May 25, 2012

So tasty! Use good balsamic. If you have the chance, make this when basil is in season.

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

Reviewer:

Reviewed: May 19, 2012

Absolutely loved this and my husband just kept eating more. The only change I made was that I added a minced shallot and chilled it. I also sug-gest using 18-year balsamic vinegar--so delicious! Also I also brushed the bread slices with garlic-infused olive oil, and toasted in the oven oil side down until the bottoms just started to brown.

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

Reviewer:

SHARZ96

Reviewed: May 18, 2012

awesome recipe. i do let it all marinate for about an hour or so before i put it on bread. i sliced garlic and rub in the bread prior to toasting the bread. then put the mixture on. i've made it about 8 times so far. perfect in the winter spring and summer! delish!

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

Reviewer:

Stellar24

Reviewed: May 16, 2012

really good delicious i add chunks of feta cheese delish!!!!!

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

Reviewer:

cyliecook

Reviewed: Apr. 11, 2012

Love this on toasted french bread that has been rubbed with a little olive oil & garlic. Try it with goat cheese--delicious!!

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

Reviewer:

haganwyo

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Ten Sleep, Wyoming, USA

Reviewed: Mar. 29, 2012

I served this at a dinner party last night and everyone loved it! I had read the "most helpful" reviews to get tips and did the following. Cut Roma tomatoes in half and spoon out seeds. Lay halves down on paper towels to drain while making and mixing the other ingredients. I used measurements as per the recipe and I used really good, 18 year aged, balsamic vinegar (that, I think, was key to making this taste so good!). Next, I chopped tomatoes and mixed everything and refrigerated. I made the toasted slices by brushing olive oil on them, sprinkling each with garlic powder and Italian herbs, then toasted on a cookie sheet under the broiler. I let my guests spoon on the brushetta to the toast so they could take as little or much as they wanted. I noticed the mounds of brushetta grow on their toasts after they tasted it! Really great recipe; a keeper!

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

Reviewer:

iHeartchocolate

Reviewed: Mar. 23, 2012

Great tasting. Because I didn't have roma tomatos, I just used 2 reuglar big tomatos instead. I wish I had drained more juice before I mixed them all though! I added more balsamic than called, about 2 T sugar, 1/2 medium-sized red onion, 1 t red wine vinegar, and parsley flakes. I toasted baguette slices and topped them with chilled bruschetta. Definitely got more than 8 servings!

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

Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 19, 2012

Not as good as I expected. Needs more basil and balsamic vinegar to improve on taste.

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

Reviewer:

Judy

Reviewed: Mar. 15, 2012

Awesome! i hadded a little extra garlic......because i like garlic. Wonderful!

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

Reviewer:

Cindy Lou

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Georgetown, Texas, USA

Reviewed: Mar. 11, 2012

This was wonderful. I took it to a house party and everyone loved it. I did add a bit more balsamic vinegar and it turned out great. Thanks for sharing this recipe.

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