Reviewed: Apr. 3, 2007

Simple and delicious. I added a bit of grated mozzarella on top in addition to the parmesan.

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Reviewer:

abrooks

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 23, 2007

Excellent! I didn't add balsamic vinegar - but I did do 1/2 tsp dried basil and added four leaves of chopped fresh basil. The flavor is intense - and one I WILL be making again and again! It's one of the few things my husband now asks me to make for the weekends when we go places or people come here.

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FieryWench

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Reviewed: Jan. 9, 2007

Handsdown this is better than any other. We served this when celebrating my dad's birthday and it was a hit! A few days after, it was still very good, and the flavors were enticing!

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Kati Foster

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Reviewed: Jan. 4, 2007

My kids loved it.

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prism77

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Reviewed: Dec. 28, 2006

This was amazing! Made it for a dinner party & everyone loved. I didn't let it sit for 8 hours either. Maybe just 20 minutes. It was fantastic!

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Reviewer:

Nicole

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Dec. 9, 2006

Perfect make-ahead cocktail party food. I added a little balsamic vinegar & oregano. Rave reviews from the party goers.

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ALEASTER

Cooking Level: Intermediate

Home Town: Morehead City, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 7, 2006

I made this for a shower I threw, and it was a big hit. I had other toppings for the bread, so I just put the mixture on the side and broiled slices of italian bread. I bet it would be yummy on the bread when toasted and topped with more cheese.

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Rebekah

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Rolla, Missouri, USA

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Reviewed: Nov. 24, 2006

I used 1/2 the amount of basil, 1/2 the amount of Parm (but really used romano, don't like the flavor of parm), let sit overnight. Toasted sliced french bread, then put on the tomato mixture with mozzarella and placed in oven to broil, just until a light golden color. VERY YUMMY. Already have had to share the recipe with others.

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GYMBOBLUES

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Reviewed: Nov. 22, 2006

I have made this about three times now and everytime I make this it gets rave reviews. Everyone just loves it. I take some of the other suggestions and add fresh basil, oregano and balsamic vinegar. This infuses the tomatoes with such great flavor sitting overnight. I also place a mixture of mozzarella and provolone cheeses on top of the bread and bake until melted then serve. This is a great recipe. Thanks!

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CPIERCE242

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Reviewed: Nov. 15, 2006

Excellent

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 10, 2006

Thank-you for the great recipe! It was a hit with everyone! I adjusted it a little: I used fresh basil, only chilled the mix for an hour. I then toasted a sliced beget, and topped it off with the mix and returned to the oven to warm every up.

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LIZ06

Cooking Level: Beginning

Home Town: Winchendon, Massachusetts, USA

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Reviewed: Oct. 1, 2006

I don't like tomatoes but made this for the family and they loved it! I substituted garlic powder for fresh garlic because I had none but none were the wiser.

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Reviewer:

selooney

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Sep. 15, 2006

really good and garlicy and so easy to make!!

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Reviewer:

maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Sep. 11, 2006

i made this for a labor day cook out . the plate was empty very fast . i adjusted recipe a little for my taste . i used fresh basil and garlic pepper salt instead of seasoned salt .will definatly make again

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DRAKTAM

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Reviewed: Aug. 25, 2006

It was good.

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TLUCRISIA

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Reviewed: Aug. 25, 2006

very easy

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maria

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Reviewed: Aug. 23, 2006

Really good Bruschetta! My guests loved it! Since my fridge is quite cold, I let the tomato mixture warm up a hair before serving on fresh toasted ciabatta.

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