Best Ever Bruschetta! Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 29, 2014
I had occasion to spend some months in Florence, Italy at my Daughter's home last year, & loved the times I spent with her Italian cook! She gave me a "boatload" of recipes as well as showing me how to make them easily. Even tho they have "super-markets" there, most natives use an area under one roof, with butchers, breadmakers, cheese makers, the works, in fairly large cubicals, nested with-in. Almost like a little town within the big town. It seemed like it was at least a full square block containing little streets. It was fascinating, & she goes daily, except Sunday. She makes her bruschetta almost, sorta, the same. She uses fresh basil, ("why would anyone use dried?"). Marinara sauce (once in a while) no honey, but the biggest difference is she always mixed in Basalmic vinegar. A REALLY good wooden cask aged one. And oh is there a difference! She used Romano cheese and asiago something or other cheese. She says parmesan is too strong for this, & one "needs a melt-able, shredded cheese." She sometimes served cold with or without cheese. She taught me that it was pronounced "Brusketta". Oh, but she didn't use "English muffins" but did use sliced (toasted) Italian breads as well as sliced, toasted chiabatta bread, in addition to the long, thinly sliced baguette. HTH!!!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Gilbert, Arizona, USA

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Reviewed: Nov. 5, 2011
This was very yummy! I sliced the tomatoes instead of peeling/chopping & just spread a little tomato paste on the bottom of each slice. The butter mixture was so yummy- next time I'm going to double that part. I baked @ 350 for 10-15 minutes instead of broiling (only because I don't have very good luck broiling). I also omitted the olives (don't care for olives). Will definitely make again! Thank you!
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Photo by Dianne
Reviewed: Jul. 2, 2011
This is a lovely recipe! So delicious and fresh. I was drawn to this recipe because of the English muffins. I love English muffins. I didn't peel the tomatoes and instead of sliced mozzarella, I used shredded. I also divided the garlic up between the butter and tomato mixtures. We had these for lunch and they came out like awesomely fresh mini-pizzas!
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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Reviewed: Dec. 14, 2010
Inspired blend of flavors and mouthfeel: savory, sweet, bright, rich, crunchy, creamy, warm, cool. And just as drescribed, snarfed up just as it was plated. I brought the ingredients (substituting the more traditional french bread slices) to the annual holiday hoo haa to assemble there. Upon arrival I spotted at least five other platters of bruschetta of various types and I almost didn't make these out of concern about waste as the other platters were just being picked at. I persevered and without fanfare plopped these on the groaning board. Within 5 minutes all 36 had disappeared.
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Reviewed: Nov. 20, 2009
I wanted to add one more thing to my above review. Next time I make it, I will mix half the garlic with the tomatoes and half with the butter. It is just the right amount of garlic, but would taste better spread evenly throughout the whole thing than just concentrated in the bread.
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