Reviewed: May 20, 2008

I used grape tomatoes and put a little fresh parmesan over the top for a nice touch, yummy!

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melissapie

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2007

This was very good and easy to make, use fresh ingredients when possible an it will be that much better. The only thing I disagree with is the amount of olive oil, you will need more than a tbs otherwise it is great! Oh and we cooked it on the grill outside. I just put the slices on foil, set it on the top shelf ,on low heat and closed the grill. Turned out great but watch it close.

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TAMMYSNOW

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2007

This is the first time I've made Bruschetta, it was delightful. A perfect light appetizer that will not leave an aftertaste that might spoil the main course. Loved it!

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beavis1

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Reviewed: Aug. 14, 2006

DELICIOUS! Made one change, with all the fresh ingrediants I opted to use fresh garlic as well instead of garlic powder. Loved this recipe, thanks for sharing.

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lamos79

Cooking Level: Intermediate

Living In: Waterbury, Vermont, USA

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Reviewed: Aug. 8, 2006

Pretty good! I used sliced grape tomatoes for extra flavor, added a sprinkle of kosher salt, and next time I would omit the mozzerella for something stronger, probably extra-sharp Cheddar. Thanks!

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4 users found this review helpful

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 5, 2004

Very good, but a bit time consuming to put together. I would make again, but only when I have ample prep time. I would recommend chopping extra oregano and basil, so you can sprinkle without worrying about running out.

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TNHINES

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Reviewed: Mar. 21, 2003

Excellent appetizer, and so simple and quick. I would recommend making extra, as this bruschetta will go quickly!

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10 users found this review helpful

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PBWHITE

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Reviewed: Dec. 26, 2002

I guess that making bruschetta at home isn't for me. I added a little pesto to cut back on time, and it didn't work out. Very strong, so I think I'll stick to getting this out and leave it to the pros.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Jul. 1, 2002

Boy, was this easy and very tasty. My guests enjoyed these so much that after dinner I had to make another batch for those who didn't arrive in time for appetizers. Definately a keeper for us!

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Jill

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Reviewed: Nov. 28, 2001

This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!

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QWEENBEE

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Franklin, Wisconsin, USA

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Reviewed: Oct. 26, 2001

I've used this recipe as an hors d'oeuvres, and also as a luncheon selection.

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HOPE993

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Reviewed: Oct. 2, 2001

This is a great recipe. I used just the mozzerela and dried herbs and it still came out really well. Very easy and delicious!

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Brooke

Cooking Level: Expert

Home Town: Cumberland, Rhode Island, USA

Living In: Coventry, Rhode Island, USA

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Reviewed: Aug. 10, 2001

A nice alternative to the normal bruschetta, the cheese really adds a nice texture.

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PAULGRAND

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Reviewed: Jun. 15, 2001

I loved it. We made it to accompany a ravioli dish and we ended up eating more of the bread than the main meal. We did change it a little by using just moss cheese and sub black pepper and sweet bread. It was excellent. We will make this again!

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13 users found this review helpful