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READY IN 8+ hrs

Best Bruschetta Ever

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"This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas." — AZRIEL

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Original recipe makes 2 cups Change Servings

2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil

1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste

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Directions

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Kitchen-Friendly View

PREP 20 mins
READY IN 8 hrs 20 mins

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Very Nice, BUT... here's what I added/changed: Balsamic Vinegar 2 cloves Roasted Garlic (not raw) Fresh diced Basil (more) Vidalia diced Onion(sweet) Since Parmesan is very strong, I halved the amount and used ONLY freshly grated Aged Parmigiano Reggiano Parmesan and the other half I used Freshly grated Pecorino Romano. On the bread I: Quickly toasted the bread on high heat on each side for 90 seconds (this gives you a very nice texture of crispy outside with a pliable inside (which keeps the toast from "shattering" when bitten. Plus the bread still has a nice flavor. And Most Important: Use San Marzano Tomantoes instead of Romas... they have much more flavor and are Sweeter than romas. This really gets your taste buds going with the contradictions of flavors. If you can grow and use them from your garden, Even better! If you want mini pizzas: do the MooseArella thingy. I have read many variations and all are very good!

—HOLLYWOOD

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Most Helpful Critical Review

Oct 22, 2003

Recipe is oily and the cheese is too much for the amount of tomatoes used. I suggest adding the ingredients in partial amounts so as to find a consistency that mets your tastes.

—MURPHI1216

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474 Ratings

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Apr 25, 2003

It was definitely missing something, so I did what someone else suggested and added maybe a tablespoon of balsamic vinegar, and I used fresh basil, instead of dried. I also added some freshly diced onion for a little kick, and it was perfect. Also, I would let it set out for a bit after refrigeration, and serve it on garlic bread... wonderful!

—lawavediva

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Jun 30, 2003

Fantastic!! Restaurant quality! I should have doubled the recipe. I followed other reviewers' suggestions and added balsamic vinagar. I put the ingrediants on freshly made italian herb bread and toasted it in the oven at 350 degrees for maybe fifteen minutes. I'll definitely be making this again.

—QUETZALBYRD

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Sep 23, 2003

This is delicious & tastes better the longer you let it sit in the fridge. I tasted it, & although it was very delicious, wanted to add my own special "touch" to it. So I added a splash of Balsamic Vinegar, some red pepper flakes, salt, & freshly ground black pepper. We used fresh basil, & may consider adding some onion next time. This is a great basic recipe that you can customize to your desire. You can add fresh herbs (oregano, parsley, rosemary, etc.), different cheeses (Romano, Asiago), etc. Have fun with it. Enjoy on a crusty baguette.

—MEMIAN

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Jul 08, 2006

When I made this I took a loaf of French bread and sliced it lengthwise, brushed a little olive oil on it and toasted it for just a few minutes. Then I added the bruschetta mixture and put it back in the oven for around 10 minutes. I think I'll sprinkle a little mozzarella over it next time but this was still great.

—MARIEBT

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Aug 26, 2003

Definently a great bruschetta recipe! I think next time I try I will follow previous reviewers suggestions and add a little more onion (I only added a tiny bit) and a splash of balsamic vinegar to give it a little more flavor. I toasted the baguette at 350 for about 5 min. and then topped it with the mixture and stuck it back in there for about 3 more min. Excellent!

—sundrops

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Sep 28, 2005

I have to be honest, I didn't even get to taste this...I made it for a party of 70 and put it out...by the time I turned around, it was all wiped out so I'm guessing everyone loved it. I cut French bread into rounds, brushed with olive oil, and toasted in oven for 10 mins at 350. Bruschetta was added right before serving.

—MARIZA1

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Nutrition

Calories
47 kcal
2%

Carbohydrates
1.5 g
< 1%

Cholesterol
2 mg
< 1%

Fat
4.2 g
6%

Fiber
0.4 g
2%

Protein
1.3 g
3%

Sodium
40 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Bruschetta Ever

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 47
Calories from Fat: 37

% Daily Value *
Total Fat 4.2g 6 %
** Saturated Fat 0.9g 5 %
Cholesterol 2mg < 1 %
Sodium 40mg 2 %
Potassium 82mg 2 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.4g 2 %
Protein 1.3g 3 %
** Sugars 0.8g
Vitamin A 6 %
Vitamin C 7 %
Calcium 4 %
Iron 2 %
** Thiamin 2 %
Niacin 3 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.