Reviewed: Aug. 24, 2008

Super easy, I never measure anything I cook by taste but this is very easy to make. I like to toast my bread on the grill and then serve this cold on top. It makes a great summer snack

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Nene

Cooking Level: Intermediate

Home Town: Calera, Alabama, USA

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Reviewed: Aug. 8, 2008

This was my first attempt at bruschetta and it was fantastic! Followed the recipe to a tee. A great way to use up your summer garden tomatoes. I mixed it with risotto and it was outstanding. Thanks!

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HotMamaFish

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 30, 2008

This recipe does not need so much olive oil! I made it with half and it was just fine. Also, for those reviewers that say it is missing something, add some finely diced onion and a splash of balsamic vinegar, it makes all the difference!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

I studied abroad in Italy and ate lots of Bruschetta, and this recipe is ALMOST like the real thing. It's missing one important ingredient, though: Fresh mozzarella. Slice this on top of the mix and let it melt over the tomatoes in the oven for 2 minutes. Also, sprinkle 1/2 a teaspoon of Basalmic vinegar to give it a little kick. I also used 2 cloves of garlic instead of just one.

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KelseyAnn

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Reviewed: Jul. 9, 2008

very good and easy to make.

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Angi

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Reviewed: Jul. 8, 2008

This was delicious! I added an extra small clove of garlic to give it a 'kick'. Can't wait to make some and take it to a party!

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cookink8e

Home Town: Tampa, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 6, 2008

Made this for a large family gathering. It was gone in no time. It was very easy and very tasty!

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OAKRIDGEDUDE

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Reviewed: Jul. 5, 2008

Very good. Only able to let sit for about 4 hours but it was still fab.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 8, 2008

I have never had this before so decidied to make it my husband and I loved it. I also added the balsamic vinegar, let some other had said glad that I did and I also added red onion very good too. I didn't have mozzerella to melt on top with have it next time and try it. That sounds like it would be good on top of it. Very good will make again. Glad that we tryed it.

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Vicki

Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

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Reviewed: May 31, 2008

This was awesome!! My family enjoyed it, and I ate so much my stomache hurt! I used fresh basil cuz there is nothing like it. I put it in a bowl and let my family serve themselves on toasted french baguettes. Wonderful recipe-will definately make again!

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jammel

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Reviewed: May 15, 2008

this is an awesome recipe . i made it for my boyfriend and he tells me to make it everytime i wanna cook for him . add a little bit of balsamic vin. it makes it so much better !

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adrienne

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Reviewed: May 6, 2008

I prefer to use fresh basil and 1/2 olive oil with 1/2 real butter and mix with this the tomatoes and garlic I use small loaf of french or italian bread or even bread sticks and slice them and top the ingredients on and broil them under the broiler for just minutes but you have to watch them they brown fast..

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londonrose

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

Living In: Highwood, Illinois, USA

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Reviewed: Apr. 9, 2008

Those of you that commented that something was missing, add some capers. I put in a good amount and it was so delicious! thanks for the quick, tasty recipe!!

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aly

Cooking Level: Expert

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Reviewed: Mar. 25, 2008

Tastes great baked with mozzerella on top. I also added red pepper flakes, which added a little bite.

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Jenn

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Reviewed: Mar. 24, 2008

This is the best bruschetta ever. My kids and their families insist I make this for any family get together.

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DEBBYEYE

Cooking Level: Intermediate

Living In: Hanover Park, Illinois, USA

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Reviewed: Mar. 13, 2008

Very good! I added 2 Tablespoons of balsamic vinegar and served on small bread rounds that I sprinkled garlic salt and olive oil over and toasted. Served it at a dinner party and there was none left!

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Stacy.Cape.Coral

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Reviewed: Mar. 12, 2008

I used a wheat baguette instead of french bread. I will use fresh herbs next time to get a stronger, fresh flavor. I also cut back on the cooking time since my bread pieces were smaller. This was a great addition to our pasta dish.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 3, 2008

Very Good!! I took other reviewers' suggestions and added some Balsamic vinegar. Also added fresh basil. I used about 7 seeded Roma tomatoes as well instead of the bigger tomatoes. Toasted some baguette and then topped with the tomato mixture and broiled till the parmesan cheese melted. Heavenly! I had about a cup leftover, the next night I tossed some chicken cutlets with olive oil and italian seasoning, cooked on the stove in the grill pan, topped with bruschetta and then mozzarella, finished in oven till cheese was melty. I will make it again just for the leftovers!!

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KRISTYOMAN

Cooking Level: Expert

Home Town: Trenton, Kentucky, USA

Living In: Lexington, Tennessee, USA

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Reviewed: Feb. 23, 2008

I use this recipe more than any of the others here on this site. I love the basic nature of this recipe and the fact that it is a good platform to jump off of and experiment.

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RobertSRQ

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 17, 2008

I made this for a dinner party. I mixed it the night before and used the next evening. I always add double the garlic in all my recipes and this was no exception. I brushed the bread with olive oil, spread on the mixture and added some fresh mozzarella crumbles. Delicious. This is a great bruschetta and easy.

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