Bruschetta III Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 26, 2001
I've used this recipe as an hors d'oeuvres, and also as a luncheon selection.
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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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Cooking Level: Intermediate

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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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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