Reviewed: May 2, 2005

This was wonderful...my family and I loved it!

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Apr. 9, 2005

Awesome!

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MLCRUZ82

Cooking Level: Intermediate

Home Town: Cicero, Illinois, USA

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Reviewed: Apr. 6, 2005

This is the BEST Bruschetta recipe that I have seen! I worked in a resturant that had wonderful bruschetta, and this is the closest recipe that I have found to it! The only thing is to use fresh basil, other than that, it is great!!

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OPALHEART4

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Reviewed: Mar. 25, 2005

This recipe is a hit. Everyone of my girl friends have asked for a copy of it!

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CSCHISSLER

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Reviewed: Mar. 11, 2005

Very good recipe. I also added cucumbers and red onions. Add topped with cheese.

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MEEGAN25

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2005

Very easy and fool proof. I was concerned because of my pathetic winter tomatoes, but it turned out great anyway.

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NLNIEMEY

Cooking Level: Expert

Home Town: Shoals, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 3, 2005

This is very nice and refreshing. I added another clove of garlic just becuase I am a fiend for it. This will be good to make with the tomatoes I grow in my garden in the summer.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Jan. 8, 2005

This is a simple and wonderful recipe - I used fresh basil and added more garlic. We loved it's flavor ... very light and refreshing! Will definitely make it again!

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HRD2PLS

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Reviewed: Jan. 2, 2005

Super easy recipe to make, but I felt it needed a little more flavor or kick. I made this a couple of times and found that adding some finely diced onion, fresh basil instead of dried & some vinegar or lemon juice made it taste great! All in all, a great base for the best bruchetta ever! : )

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MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Dec. 29, 2004

Everyone asks for this recipe. It tastes like you spent hours on it but didn't.

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ANGIEC23

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Reviewed: Dec. 25, 2004

I changed this quite a bit as I made it for a large number of people on Christmas Day. First I de-seeded the tomatoes and then chopped them. I used fresh basil leaves, added red onion and a splash of balsamic vinegar. I let the mixture sit for 3 hours before serving on toasted Italian hard bread. The result was fantastic. I think without the changes I made the tomatoes would have been a bit bland. There is nothing better than fresh basil. The dried stuff just doesn't have enough flavour.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 5, 2004

I made this for a dinner party because I needed a vegetarian cheese free recipe--I did one bowl without Parmesan and one with. I don't even like tomatoes and I loved this. I used canned whole tomatoes instead of fresh and got a great taste anyway.

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HOLLYWOODROSE

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Reviewed: Nov. 10, 2004

DELICIOUS! I fixed this up one morning for a "movie date" I had at my house. My guests loved it, and the most appealing aspect was that it took me hardly any time to make. Enjoy my fellow Allrecipeans!

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PleaseYa

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Oct. 19, 2004

Very yummy recipe!! I broiled the french bread with the tomato mixture on the top. YUM YUM!

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JENNIFERPURDIN

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Reviewed: Oct. 19, 2004

When I made this it came out kind of watery, perhaps from the tomatoes. I served in a bowl as a kind of dip, though, and it was great. If you want it as a topping I'd recommend seeding and draining the cubed tomatoes.

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IBNSHISHA

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

Living In: Tsu, Mie, Japan

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Reviewed: Oct. 16, 2004

Simple, easy, and tasty. I do not make this too much sooner than I am about to serve this. I dont find it necessary to marinade it.

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MINGMING

Cooking Level: Expert

Home Town: Lakewood, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 11, 2004

Be warned: the garlic smell from the bruschetta will knock you over backwards when you first open your fridge after leaving it overnight! But don't panic--your guests (and even your tomato-hating husband) will LOVE LOVE LOVE it, and suck it up until it's gone! For what it's worth, I serve it on slices of french bread, brushed with a melted butter/olive oil mixture and then toasted in the oven. But I've had guests just toss the bread aside and eat the bruschetta mixture with a spoon! Right on for this recipe!

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PEETIEMAEBROWN

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Reviewed: Oct. 8, 2004

Delicious! Very easy prep!

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ERICA1979

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Reviewed: Sep. 22, 2004

I tried this by itself, spooned onto thin slices of toasted baguette and I think it would be good this way if you used FRESH basil and a dash of balsamic of red wine vinegar ~ but I found it very blah as is. (Sorry Azriel) I think it is a very good base though. I doctored mine up by spooning them onto baguette slices, topping with shredded mozzarella, and popping into the oven for a few minutes to melt the cheese. It's the only way I could get The Boy to eat them ~ of course the "Picky" wouldn't touch them at all but, well, that happens with a lot of things.

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Sep. 14, 2004

Easy, good, just takes a while to rub all those little pieces of toast with the garlic if you're having a cocktail party, so allow for it and make them ahead of time!

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DECAR48

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Best Bruschetta Ever

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