Reviewed: Mar. 21, 2012

my guests loved this bruschetta! some ate it as a salad without the crackers.

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Reviewer:

YvieWood

Cooking Level: Expert

Reviewed: Dec. 30, 2011

5 stars when made with fresh mozzarella instead of feta. Feta doesn't belong in bruschetta, sorry!

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Reviewer:

ChefChan

Reviewed: Oct. 23, 2011

Everyone loved this bruschetta. I also let the tomato topping marinate for several hours. So easy and so delicious.

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Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Aug. 14, 2011

Made some changes because it is what I had on hand...used greek olives, chopped. Some were stuffed with feta cheese. Also had some roasted garlic cloves. Mixed all together and let sit in the fridge for about 6 hours. Mopped slices of french bread with olive oil and toasted in the oven for about 10 minutes before adding the topping. Then baked for 9 minutes. It was delicious. Served with spicey shrimp gumbo.

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Reviewer:

Cabinluvn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Apr. 1, 2011

Very easy and everyone loved it.

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Reviewer:

Robyn

Reviewed: Mar. 7, 2011

Had an Italian dinner night with a couple of high school kids and made this as an appetizer. I used sun-dried tomatoes, diced, instead of fresh tomatoes. Kids commented how delicious it was. Of course, I tested the product myself, and it is a fabulous recipe!

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Reviewer:

Rebecca

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Reviewed: Nov. 25, 2010

I made this recipe as an appetizer for Thanksgiving. This is by far the best bruschetta I’ve ever tasted! One of my guests said, “This is restaurant quality.” I toasted by French bread a bit before added any ingredients and I used my mini-chopper to chop all the onions, garlic, and other spices. It was so easy to make and a great hit for the holiday. Will definitely be doing this recipe again for Christmas! Thanks so much for posting this one!

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Reviewer:

Sparky72

Reviewed: Oct. 25, 2010

I liked the flavors , especially since I made the mixture ahead and let it sit to let them work together, but the feta cheese would not melt and the 1 tablespoon of olive oil drizzled over the top was not enough and even after adding more it was kind of dry and pretty messy to serve as the cheese just fell off. Next time I will use a shredded romano , maybe with a little shredded mozzarella mixed in.

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Reviewer:

pam l

Reviewed: Sep. 10, 2010

Excellent Bruschetta and a big hit for Labor Day weekend. Made according to recipe except I had no parsley and lightly toasted the bread. Made 24 thin slices. A keeper. Thanks!

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Reviewer:

CHER

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 16, 2010

This.was.amazing. SO flavorful, so easy, and so impressive!! I followed the recipe exactly and thought it made better bruschetta than any restaurant. I will be making this again! UPDATE: this is the recipe I use when I want to make brushetta. I recently made them for a dinner party and my guests loved them.

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