Reviewed: Feb. 11, 2009

Very good, very easy!!!! I made a big batch for a party and ate leftovers for days. Each day it got better and better!

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Reviewer:

JENDAHLKE

Reviewed: Jan. 14, 2009

I made 4 batches of this for a party and it was gone in 5 minutes. Litterally. I will make it again and again!

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Reviewer:

Rebecca Lewis

Reviewed: Jan. 8, 2009

This is really yummy. Easy and everyone loves it. Just be careful to not use to much garlic. I did the first time but the second time it was awesome!! Really good!

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Reviewer:

Kristinjoey13

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Los Angeles, California, USA

Reviewed: Jan. 3, 2009

This is a really good basic bruschetta recipe. I scaled everything down for 2 people and added about 1/3 cup diced yellow onion. I also used regular ground salt instead of seasoning salt and half fresh parmesan cheese and half grated. Also added about a quarter cup of mozzarella cheese. I'm not sure if you're supposed to toast the bread and spoon the bruschetta on afterwards, but I brushed some bread with olive oil, spooned the bruschetta on, and broiled it for about 4 minutes and it turned out perfect. Very yummy.

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Reviewer:

Robin

Cooking Level: Intermediate

Reviewed: Jan. 1, 2009

This was a really great bruschetta recipe. Easy and delicious. I rated it a 4 instead of a 5 because i think it is definitely better with suggestions from other reviewers. I also added a couple splashes of balsamic, 3-4 chopped or diced garlic cloves (i love garlic) and a healthy portion of chopped onion. I sauteed the onion and garlic first, but i dont think thats absolutely necessary. Finally, i added some shredded mozzarella to the mixture for some texture and to hold the mixture together. I marinated them ingredients together overnight and spooned them onto mini bread slices and toasted. Everyone at our christmas party loved them! Thanks for the recipe - i think its very versatile and i will definitely make again.

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Reviewer:

Le12ahw

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Havre De Grace, Maryland, USA

Reviewed: Dec. 9, 2008

These were the hit of our holiday party last weekend! Everyone raved about them. I made a few variations -- I used balsamic vinagrette salad dressing (not balsamic vinegar since I didn't have any home), a bit more garlic, and no cheese. I let everything marinade for about 5 hours. These are extremely easy to make, healthy, and delicious. The only downside is that these cannot be made ahead of time, as they get soggy. Thanks for such a wonderful recipe!

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Reviewer:

thailas

Reviewed: Nov. 26, 2008

This was my first time ever making bruschetta & was very pleased with the result. I didn't have time to let it chill for 8 hrs, so made mine 2 hrs ahead. Served it on slices of French baguette, sprinkled with mozzarella & melted in oven several min @ 350F. Brought it to a baby shower & was eaten up very quickly!! Thanks for this great & easy recipe.

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Reviewer:

Josie

Cooking Level: Expert

Reviewed: Nov. 10, 2008

Wow! My first time making bruschetta and I found the best recipe for it ever! My guests almost ate the entire bowl in an less than an hour. I thought we were going to run out. Real easy and delisious. What great flavors. Thank you!

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Reviewer:

crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

Reviewed: Nov. 9, 2008

Took advice and use a tablespoon of balsamic vinegar (excellent advice) also added some imitation crab meat (just for some filler). Last two times I used baguette but couldn't toast it right. I think next time I'll use french bread

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