Reviewed: Jun. 20, 2008

I made this recipe a long time ago and take it to every dinner party I go to when asked to bring something. Getting back tonight I wanted to take the time to rate it. I received the 100th compliment this evening. A sure fire every time!

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Kelly


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Reviewed: Mar. 23, 2008

A little Mozzerella cheese and a quick warm-up in the oven makes it a *****

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Leigh

	Cooking Level: Intermediate Living In: Victor, New York, USA
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Reviewed: Sep. 11, 2007

If you go for the jar of peppers, don't be afraid to use the whole thing! It seemed like a ton so I just added half, then mixed in a little more, then a little more... ended up using the whole thing. Next time I will do the roasted peppers myself but this time I ran out of time. Great appetizer in a pinch!! Definitely sprinkle with grated Parm :)

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Meg Natural

	Cooking Level: Intermediate Home Town: Marquette, Michigan, USA Living In: Rockton, Illinois, USA
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Reviewed: Feb. 28, 2007

This was sooo yummy! I made this with "French Baguettes" from this site. This is a nice change from your normal tomatoe bruschetta. Thanx for sharing!

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CARLYNSMOMMY

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Dec. 25, 2006

I followed the recipe almost exactly but roasted fresh peppers myself rather than using jarred. It was terrific as an appetizer before Christmas dinner. I spread some leftover homemade basil-walnut pesto on the baguette slices before topping with the bruschetta mixture. The combination of flavors was fabulous.

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Jess


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Reviewed: Oct. 29, 2006

Per previous rating, topped with a little grated parmesan.

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Jen


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Reviewed: Oct. 14, 2006

This was a great appetizer. I used only a bit of onion, used sweet Thai basil and did not put together until the absolute last minute so they wouldn't get soggy. They were a big hit and I will definitely make them again soon!

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J Hapa

	Home Town: Berkeley, California, USA
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Reviewed: Jun. 15, 2006

Easy and very tasty. Even better with feta cheese added.

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D Holt

	Cooking Level: Intermediate Living In: Fort Wayne, Indiana, USA
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Reviewed: Nov. 8, 2005

very nice... didn't care for the sweet peppers much but that's just a personal preference...

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Dreemweaver


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Reviewed: Apr. 17, 2005

My boyfriend scarffed a whole plate of this stuff. I didn't use a whole onion though and I like mozarella a lot so I added a little shredded on top. The peppers are a fantastic idea. thanks.

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Whrenwraith

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Edinburgh, Midlothian, Scotland, U.K.
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Reviewed: Oct. 31, 2004

Used a lot less basil and just a little onion. Served this with "Paris toast" instead of the Italian bread. It's all ready to go and makes this a quick and easy recipe.

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Peach822

	Cooking Level: Intermediate
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Reviewed: Sep. 17, 2004

This was the best bruschetta I've ever made! I made it twice, once with onions and once without. I think I'd go with half the amount of onion the next time since the onion dominated the other tastes. Overall, it was very delicious.

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JENNIEXS


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Reviewed: Apr. 23, 2004

I did not care for this bruschetta. The bread come out very soggy! Sorry.

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RANDJ9FOREVER


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Reviewed: Oct. 13, 2003

I mixed ingredients from this recipe with another. It turned out fantastic. Everyone enjoyed. Love roasted red peppers. Yum!

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curly girl


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Reviewed: Jul. 18, 2003

Enjoyed this. My husband thought it needed some parmesan cheese on top so I experimented with some remaining pieces. Put shredded parmesan and popped back in the oven -- he liked it better this way but I liked it the other. Also dipped my French bread slices (one side) in the olive oil and then rubbed another slice with the first piece.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jul. 4, 2003

This is a great twist on the classic tomato-based bruschetta. The balsamic vinegar gives it a little extra bite, while the roasted peppers lend a savory sweetness. Definitely a big hit at parties.

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ALYSSAHH


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Reviewed: Feb. 5, 2003

tasted great with Pantetini toasts!

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BMBMBU


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Reviewed: Aug. 29, 2002

Excellent and easy appetizer. Didn't have italian bread so i used texas toast and cut into 4 squares. Worked out nice. Added some chopped up black olives for color. Delicious and will definately make again and again. :)

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