Reviewed: Nov. 26, 2005

just finished eating this bruschetta recipe for dinner tonight. I served the tomatoes on top of whole grain melba toast. LOVED IT! I added 2 teaspoons of balsamic vingegar. Awesome. Thank you.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 22, 2005

add mozzerella de bufala to toasted baguette before topping with the tomatoes

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simone

Cooking Level: Intermediate

Home Town: Arnold, California, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 6, 2005

I made this as an appetizer for dinner and my boyfriend loved it! He and his roommate couldn't stop eating it. One substitution I made which I liked was instead of the olive oil, I used low-fat Italian dressing. It gave it a nice added flavor that complimented the fresh garlic well.

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Julie

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Reviewed: Nov. 3, 2005

Very good-I used fresh basil since I had it. I also used a little chopped red onion too. Would make a nice pasta sauce.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 28, 2005

This was good but a little too greasy. Next time, I will cut down the oil. I served over crackers because I didn't have any slices of bread. Quick and easy. Thanks.

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Jinah

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Reviewed: Oct. 25, 2005

Great appetizer! I like to serve it for company and it's never failed me!!!

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Boos_Mommy

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Reviewed: Oct. 12, 2005

I loved this bruschetta! I added some red onion and let it chill overnight which definitely makes the flavor better! I'll be making this again.

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Mrs. B

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Reviewed: Sep. 28, 2005

I have to be honest, I didn't even get to taste this...I made it for a party of 70 and put it out...by the time I turned around, it was all wiped out so I'm guessing everyone loved it. I cut French bread into rounds, brushed with olive oil, and toasted in oven for 10 mins at 350. Bruschetta was added right before serving.

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MARIZA1

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Reviewed: Sep. 19, 2005

My husband and I love this recipe. I added a little bit of chopped red onion which added to the flavor but be careful of adding too much, after the mixture chills overnight, the onion is just a little strong. We put spoonfulls on sliced french bread and baked it in a 400 degree oven for about 10 minutes. So yummy. Thanks for the recipe.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2005

This was just great. It was simple and easy.I toasted the bread an one side, flipped the pieces over and put the bruscetta on the toasted side, topped it with fresh grated parm, and back in the oven till warm. This will always be my recipe. Thanks!

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ROSYBUD1969

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 4, 2005

I made this for my fiance's b-day party and it was a huge hit... I did make a few changes though: halved the parmesan and the olive oil, and subbed dried for fresh basil (and added a little extra for color). I didn't let it rest more than 1 hour and it still tasted great :)

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Mel in Melbourne

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Reviewed: Aug. 16, 2005

I can't believe I hadn't rated this recipe yet. I always make mine with fresh basil. I made this this morning and will try it with lightly toasted tortillas (for lower carb). That is how a local restaurant serves it and it's so yummy

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SARATHERESA

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2005

I was looking for a recipe to use up my tomatoes and this was the best bruschetta I've ever tasted. I continually use this recipe for my family and friends.

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LBELLINO

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Reviewed: Aug. 11, 2005

I wanted brusetta but did not have fresh basil. Big mistake. Fresh is more than worth it, it just doesnt taste right with out it.

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Aug. 7, 2005

This was the first time I made brushcetta and it came out wonderful. I infused the oil and garlic as suggested by another reader; and also let it set overnight--awesome! I bought some small, individual garlic breads in the natural section of the grocery store and put the bruschetta on top of that with some mozzarella cheese and popped it in the toaster oven for 5-10 minutes--excellent appetizers for my guests!! My guests loved them. Thanks Azriel for sharing your recipe!

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2005

So tasty, yummy & fast! After mixing the ingredients (did not let it sit overnight) I spread it on french bread slices & toasted on the toaster oven for 3-4 minutes. thank you so much for this recipe.

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SEABISKIT

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Reviewed: Jul. 15, 2005

Letting the ingredients set in the fridge overnite was the key to an awesome taste. I tried it once soon after mixing and once the next day, it was definitely better the next day. I toasted the french bread for 1 minute (under the broiler) and then topped it off with the mixture and toasted again for about 3 minutes until it was heated through...Yummy!!!

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mrsdrdc555

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Reviewed: Jul. 3, 2005

Everyone loved this bruschetta and asked for the recipe. I added 1 tsp oregano, fresh basil, extra garlic, a drizzle of balsamic and used the parmesan/romano blend from Trader Joes. I didn't have time to chill for very long, so just set covered bowl on counter for about 4 hours. I served it on toasted baguette slices brushed with olive oil. It was really good!!!

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MAXINEHARRIS

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Reviewed: Jun. 22, 2005

Awesome! The only thing i do differently is add in onions and peppers...yummmy :-)

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CRAVEJA9

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Reviewed: Jun. 11, 2005

This recipe is good, but I did make some changes that I think improve it a bit. I mixed the ingredients together minus the cheese, and used fresh basil. I didn't let it sit overnight (I don't think it makes much of a difference). I baked it on top of sourdough for 10 minutes and didn't add the cheese until the very end. It's a yummy & easy snack that takes just a few minutes to prepare.

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