Reviewed: Aug. 4, 2006

This is way too good!

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Reviewed: Jul. 13, 2006

I will have to give this recipe four stars. I made it as stated but it was missing something; onions, oregano and more garlic. Otherwise, it's a great base. Thanks.

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IBWHOOPED

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 8, 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.

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MARIEBT

Cooking Level: Expert

Home Town: Gloucester, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 7, 2006

This was the first time I made this and everyone loved it. I did add with the olive oil to the bread basil pesto from a jar. I took others advice and used fresh basil and the cheese. I cooked it in my toaster oven ( it cooked about 10 at a time) so the house wouldn't heat up from the oven. I will be using this for along time. Thanks

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vanna kaye

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Stagecoach, Nevada, USA

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Reviewed: Jun. 30, 2006

Yep. It is the best bruschetta ever. I even forgot to add the cheese and it was still delicious.

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NadyaNaz

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Reviewed: Jun. 20, 2006

I made this for a dinner party and it was gone before I could snag a piece. A huge hit. Just don't pour the juice left over in the bowl onto the bread...too soggy. Otherwise, an amazing beginning to a meal!

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TOOTERSMUM

Cooking Level: Intermediate

Home Town: Tecumseh, Ontario, Canada

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Jun. 16, 2006

it is the best, thank you!

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Jessiqua

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Reviewed: Jun. 13, 2006

My husband and I had a dinner party, everyone LOVED it. I added some capers, tripled the garlic cloves and didn't refrigerate it. Also, on some of the bread slices I added kalamata olive spread, which was great. Easy, delicious recipe!

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aseagraves

Cooking Level: Beginning

Home Town: Corpus Christi, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 6, 2006

Excellent! Will make this again!

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Jun. 5, 2006

Great recipe but I changed it up a little. I brushed the bread with olive oil, put it in the oven at 400 for about 5 - 10 minutes. I substituted Parmesan with mozerella. I put the topping on the bread and stuck it into the oven until the cheese was melted. Turned out fantastic.

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Candice

Cooking Level: Beginning

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Reviewed: Jun. 5, 2006

VERY YUMMY! Was a Hit! None left and I even forgot the mozzerella .. I put it on sliced ciabatta bread .. and it was delicious! Highly recommend ! Dont forget cheese though lol.

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@}- Raniah -{@

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Fort Irwin, California, USA

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Reviewed: May 19, 2006

This was good, but not the best I've ever had. I love cheese, but the Parmesan seemed to take away from this recipe rather than add to it. It also made it a little unattractive. Sorry, I'm going to keep looking for a perfect bruschetta recipe.

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Shana4105

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Reviewed: May 18, 2006

I use fresh basil which is much better, plus I add a splash of herb vinegar to give it a kick! And the Italians take a garlic clove cut in half and rub the cut side on grilled bread, lightly drizzel with a good quality olive oil, its delicious just like that or with your favorite topping.

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: May 14, 2006

Everyone loved it. We think it looks great with the cheese in it, but adjust it to taste. Definitely a hit.

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Caroline

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Reviewed: May 10, 2006

We really liked this for a quick and easy Bruschetta. My daughter loves Bruschetta so I will use this recipe at home. Don't think I would take it to a party or anything though. It doesn't look that pretty with all the cheese in it.

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LOVEPUZZLES

Cooking Level: Expert

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Reviewed: May 5, 2006

Fast, easy, and delicious!

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Mary G.

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Reviewed: May 4, 2006

Absolutely wonderful! I added chopped red onion to it the second time I tried it and it was even better!

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Sarah S

Cooking Level: Intermediate

Home Town: Coronach, Saskatchewan, Canada

Living In: Ljugarn, Gotlands, Sweden

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Reviewed: Apr. 12, 2006

Very tasty- I am not usually a bruschetta fan but I loved this. It made lots more than I expected.

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LORIWIK

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 9, 2006

Wow! This is easy and tasty. I served it on a sliced baguette at topped with a thin slice of parmesan cheese, then place under the broiler for a minute. Great snack or appetizer.

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HAHAINLALA

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 6, 2006

Resist the urge to taste this until it has sat in the 'frige for a few hours! I thought it was pretty good last night, but today, it is absolutely delicious! It could definitely be played around with, but I loved it exactly as written. Thanks, Azriel!

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