Reviewed: Apr. 3, 2006

Amazing, loved it thank you so much for this recipe!

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 30, 2006

used over my neptune mix on a garlic grilled sub... to die for. Customers loved it!

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Marnée

Cooking Level: Intermediate

Home Town: New Westminster, British Columbia, Canada

Living In: Saltspring Island, British Columbia, Canada

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Reviewed: Mar. 30, 2006

A hit several times over... thanks for sharing!

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Amy

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Reviewed: Mar. 29, 2006

ok, nothing spectacular. There were plenty left at the end of the party I took these to.

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TRIPTAKERS

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Reviewed: Mar. 26, 2006

I made this for my housewarming party. I doubled the recipe and was worried because it had a lot of liquid. But it was delicious! Baked on the bread w/oil & pepper for 10 minutes. I was told I make the best bruschetta ever! Thank you for sharing!!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Mar. 9, 2006

TERRIFIC!! Instead of the seasoning salt, I substituted Cavender's Greek Seasoning..I really think that made it better!! Thanks for the recipe!

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GLTJAT

Cooking Level: Expert

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Reviewed: Mar. 7, 2006

I made this for a work appetizer lunch and everyone loved it. I used fresh basil instead of dried but it was wonderful.

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JOEANDCHARLIE

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Reviewed: Mar. 3, 2006

I made this for a wine tasting party. WOW!!! Yummy! I will definately make this again.

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Danni

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Reviewed: Feb. 27, 2006

Absolutely fabulous!!!

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SQUISHSQUASH

Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Feb. 17, 2006

add cheese

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SUSANTRAN

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Reviewed: Feb. 16, 2006

This was awesome and so easy to prepare!

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Cindy

Cooking Level: Intermediate

Living In: Mill Valley, California, USA

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Reviewed: Jan. 16, 2006

Kind of Garlic-y

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Sarah

Home Town: Montclair, California, USA

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Reviewed: Jan. 9, 2006

This is yummy. My family loved it. I didn't have olive oil and just used vegetable oil and let it sit overnight. We brushed melted butter and garlic over french bread, toasted it for 5 min, then add the tomato mix and toasted another 5. YUMMY!

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DietCokeJunkee

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Reviewed: Jan. 3, 2006

I made this for a party and not even a quarter of it was touched. I'll continue searching for a better recipe.

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lee22

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2006

This was very tasty after sitting in the fridge for a couple days. Added a bit of balsamic vinegar for a kick. Next time I'll add some fresh green herbs rather than the dried...seemed to need a bit more color.

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Jan. 1, 2006

I added chopped red onion for a little stronger flavor.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 31, 2005

Good taste, like the garlic. I also added a little balsamic vinegar. I agree with a previous reviewer, though - fresh basil would really make this recipe shine.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Dec. 30, 2005

So easy, so good!

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Rich Suchoski

Cooking Level: Intermediate

Home Town: Dayton, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 6, 2005

really nice. i too added some balsamic, used fresh basil....and for an added twist, i added some mushrooms (i diced up some portobellos and sauted them over low with olive oil and garlic - then added them to the mixture)

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sbrochtart

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Reviewed: Dec. 4, 2005

I used half the olive oil and cheese to top the bread slices, then toasted them in the oven at 350 for about 6 minutes. It made a big difference! Other than that I followed the recipe and it was great.

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