Reviewed: Nov. 5, 2009

Good basic bruschetta recipe.

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JEROMI

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 5, 2008

Very very good! I added a bit of shredded parm to the bread when I toasted the last side. I too did not warm the tomatoes it was so good room temp. I'm going to make this again this weekend and I know it'll be a hit. I think I may add fresh mozzarella this time. Thank you Ada!

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lannysmomma

Cooking Level: Intermediate

Living In: Lewis Center, Ohio, USA

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Reviewed: Apr. 18, 2008

Very good!!! absolutely do not broil the tomato mixture. I could eat this every day of my life!

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shelleychick

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Aug. 8, 2007

I love bruchetta but not broiled. In Italy, the bread is grilled and then rubbed with a garlic clove. The tomotoes are served raw. That is the best way. IT's Great!!

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cucinafan

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Reviewed: Aug. 8, 2007

I don't even have to try this recipe because it is exactly how I make mine. Poeple tell me it ROCKS. For the bread part though, I cut french bread thin and brush both sides with olive oil and broil it. You have to watch it closely as it will get brown too fast.Turn the bread over and brown the other side as well. The bread can sit overnight in a closed bag if you have to let it wait. It will stay nice and crunchy. After you spoon the tomato on top of the pieces of bread, we don't broil it but if you do you can also sprinkle a few shreds of mozzerella cheese and melt it. It really does ROCK.

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RAZZBERY1

Cooking Level: Expert

Home Town: Albany, New York, USA

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Reviewed: Aug. 5, 2007

Awesome!!!! this is soooooo yummy. I ate this like 10 min ago and am planning to make it tomorrow again. I gave the toasted bread a rub with one of the garlic cloves, then minced it and added it to the tomato mixture. Oh, i also added fresh oregano from our garden!! The taste is amazing, the toasted bread, fresh tomatoes and garlic combine to perfection.... THANX FOR THIS RECIPE!!!! Ada, you're an artist

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Jul. 30, 2007

This is so tasty. It's best after it sits for a day because all the flavors combine really well.

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Natasha

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Reviewed: Jun. 24, 2007

This is the best bruscetta recipe I have found. It has the perfect combination of ingredients to make it spectacular.

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denaix

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Reviewed: Apr. 27, 2007

This is by far the best bruschetta recipe I have found. The proportions are just right!

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Beka

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Oceanside, California, USA

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Reviewed: Jan. 25, 2007

This has been a hit at every wine party I have served it at. Love the spiciness.

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GYPSEE_MOON

Cooking Level: Intermediate

Living In: Hallsville, Missouri, USA

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Reviewed: Dec. 31, 2006

Definately brush olive oil on one side of the bread before baking. This adds quite a bit more flavor. Personally, I didn't think the garlic was too much but I really like garlic. I used already minced garlic from a jar.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jun. 29, 2006

I added just a splash of red wine vinegar. It was seriously delicious.

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MOIRAKOSKEY

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Reviewed: Apr. 23, 2006

I can hardly believe that I'm saying this but I really thought there was too much garlic in this. I also discovered that I much prefer a little cheese on my bruschetta. If I were to make this again I would probably use garlic powder, and sprinkle with Parmesan. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 24, 2006

This was very good. The garlic was a little overpowering, and that is coming from someone who uses garlic in everything! My husband liked it, but picked his garlic out. Next time, will probably sautee the garlic in oil to reduce the strength of the taste. Not good if you let it sit; need to eat it right out of the oven.

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JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

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Reviewed: Jul. 24, 2005

Yum! What a great way to use some of the fresh basil and tomatoes we have right now. I too added a little extra garlic, some minced red onion and balsamic. I make a double batch and we put any leftover topping on cold pasta for a refreshing salad.

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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: Aug. 4, 2004

I add extra garlic...can there very be too much garlic?

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DCWROSE

Cooking Level: Expert

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Reviewed: Apr. 7, 2003

I used dried basil since I did not have fresh and added a little parmesan cheese. Very tasty!!

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JULIE ANNE

Cooking Level: Intermediate

Home Town: Floral Park, New York, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 3, 2003

Holy Toledo! This was the Yummiest Bruschetta ever! Ada you are a Culinary Genius!!! I have traveled all over Italy and nothing compares to your recipe! Thanks for the tasty treat!

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AUNTLYNNW

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Reviewed: Mar. 20, 2002

Fabulous!! Because there is a lot of chopping...(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don't put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!!

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