Reviewed: Feb. 4, 2008

Excellent and simple recipe. My husband gives it a 4.5. I did not have any Parmasean Cheese so I just used Mozarella. I started off by using garlic powder instead of fresh garlic. After about 8 hours of Marinating it still seemed a little flat so I added just a pinch of garlic salt that topped it off just right. I did not use seasoning salt since I went the garlic route. I also added a touch of Oregano. Before baking I pretoasted the french bread like others recommended after first brushing it with olive oil and sprinkling a little garlic salt for flavor. After toasting I then added the tomatoes and mozarella and baked until the cheese melted.

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Reviewer:

Holly

Cooking Level: Beginning

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Reviewed: Feb. 1, 2008

A very good and simple bruschetta recipe. I scaled it up easily for 20 servings and added a 2:1 olive oil to balsamic vinegar. I didn't add the cheese to the mixture but melted the Parmesean into crisp cookies and laid one on top of the finished product. People couldn't get enough of them.

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MoosePhysh

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

This was exactly what I was looking for. I used this as a topping on the "peppered focaccia" recipe from this site. I seeded the tomatoes, doubled the basil and sprikled feta cheese on top before baking it on a pizza stone for around 25min until nicely browned and golden. I cooked it right after preparing it and it turned out great. The parmasan cheese really makes for a nice flavor. Thank you for sharing, this is added to my family's favorites.

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TRICIA2431

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Reviewed: Jan. 21, 2008

This really is the best bruschetta ever! I made a few changes, I added a splash of Italian dressing to the mix which gave it a little something. I baked the bread at 350 for 8 mins with a little butter and garlic salt on it. Then added the mix and baked another 3 minutes. It was perfect. Thanks!

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kdsue

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Reviewed: Jan. 8, 2008

Added 1 tbsp balsamic vinegar as per other reviewers recommendation. Served it on italian bread which was brushed with olive and garlic and toasted at 350.

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jan. 6, 2008

This bruschetta is wonderful! It is a big hit here with my family! And hubby's friend is always asking me to make it! I use it on focaccia bread. MMmmmmm!

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Kelli

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jan. 2, 2008

Awesome! Used plum tomatoes for more "meat" and less juice. Added a splash of balsamic and it was perfect-- our guests loved it

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Reviewer:

Sheryl

Cooking Level: Beginning

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Reviewed: Dec. 30, 2007

I love this stuff, and will eat it as a whole meal sometimes! Use fresh basil, basalmic, and some finely chopped olives; the olives add a salty flavor that can't be beat.

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Lindz

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

I got tremendous raves for this bruschetta!! I added some Worstershire sauce for an extra kick, and it was very well recieved!

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JeannieMac

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

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Reviewed: Dec. 26, 2007

I made this for a birthday party and everyone wanted the recipe. This is by far the best bruschetta I've had. Thanks for the recipe!

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KAITLYNCHA

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Reviewed: Dec. 25, 2007

Great for the amound of effort & time!! No question, it needs a generous pinch of salt and a dash of balsamic vinegar. Pre-toasting the bread allows it to stand up to the juiciness of the tomatoes without getting soggy too quickly, but this is not a do-ahead kind of thing. I used parmesean and mozzerella on top of mine and everyone loved it.

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LILLYG73

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Dec. 24, 2007

Very easy and delicious. I add a tsp of oregano sometimes as well. I like to pretoast the baguettes w/ garlic & olive oil brushed on top for extra flavor before adding the bruschetta.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

THE BEST! We make it every week!

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Reviewer:

Uno3whO

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Reviewed: Dec. 2, 2007

This would be much better if it was served on french bread hot out of the oven. As is...it's so, so. I served it at a baby shower...and it hardely was touched.

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