Reviewed: Aug. 20, 2009

Wonderful recipe! I love fresh tomatoes and garlic and this offers both. Great with Fresh Mozzerella melted on french bread then topped with bruschetta.

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Apr. 15, 2009

Very nice. I sweated my shallots in a little olive oil because I don't care for the texture of them raw, but made the rest as directed (though I did reduce the recipe to 1/3). Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 18, 2008

I have made something similar many times. Like a previous poster letting it sit at least over night will enhance the flavors. I like to cut baggetts into thin slices, brush with olive oil, broil them, and rub raw garlic on them after coming out of the oven. Then you can use them as "chips" to dip into the glorious concoction. p.s.-i add black olives to mine either minced or sliced is fine

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aaron showalter

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Reviewed: Jun. 1, 2008

This was really delicious! Made them for a dinner party and they flew off the plate! I sware they were gone in 5 minutes and people kept asking for more!! Great recipe!! Will be making many times over, I'm sure!! Cheers!!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: May 12, 2008

Excellent recipe, definitely needs to marinate overnight for best results.

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Joe Mahoney

Cooking Level: Beginning

Home Town: Allentown, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Mar. 19, 2008

Unless you're cooking for 350 people, you really MUST make the garlic-infused olive oil! It adds something really special to this already tasty dish. (I sampled some without the olive oil and it just wasn't the same.) I also let mine sit overnight in the fridge and did not have a problem with the basil turning colors. As suggested by another reviewer, that's probably due to the lemon juice. I only rated this a four because I was expecting something a touch more outstanding. Don't get me wrong, it's REALLY "good" -- I was just expecting "great." I'll add more next shallots next time and see if it helps.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 1, 2008

This recipe is outstanding. I have used it in catering for weddings. People rave and want the recipe all the time. If made the day before, you may need to drain the bruschetta mixture a little before serving. Also when serving 350 people it's okay to find some garlicky cracker type thing. I've found a sturdy garlic bagel chip works great. Then all you have to do is make the bruschetta mixture. It has enough flavor to serve with untoasted baguette also.

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Cena

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Reviewed: Jan. 20, 2008

this was really good. i added extra garlic and used mint instead of basil because i didn't have any. i also topped it with shredded emmental cheese.

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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: Jan. 1, 2008

I have made this recipe many times since I first tried it in 2005 and it is fabulous each time. Our family likes ours garlicky so we do add a little more garlic but other than that we changed nothing. Thanks Doreen for the great recipe that everyone asks for and I won't share!

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momoffoodies

Cooking Level: Expert

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Reviewed: Dec. 18, 2007

Love this! Easy and wonderful flavor. I've made it for two parties, and it gets lots of compliments.

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emplaye

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Reviewed: Oct. 15, 2007

So good! My Italian grandmother even loved this!

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Alexandra

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Reviewed: Aug. 20, 2007

This is an excellent recipe!! I only made one change and replaced the fresh garlic for 2 tsp. of garlic powder in the tomato mixture for those not too keen on heavy garlic. I too, made the tomato mixture the night before. I didnt have that "basil-blackening" problem probably because of the lemon juice in your recipe. I did not toast the bread slices before hand. I laid bread on baking sheets, topped with the tomato topping, sprinkled with a dash of parmesian cheese and heated in the oven for 6 minutes at 375ºF. I doubled the recipe as I was serving for 15 people. Should have quadrupled it!! absolutely delicious and EASY EASY EASY! yummmi ty Doreen :)

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Sherrilicious

Cooking Level: Expert

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Reviewed: Jul. 11, 2007

Wonderful! I did add 1/2cup of freshly grated parmesan and I thought it really improved the flavour! I also agree that they are more flavourful if you do the mix at least a couple of hours ahead. I also brushed the bread slice with the oil before toasting them It still makes them crunchy but less dry.

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TINUVIELLE

Cooking Level: Expert

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Reviewed: Apr. 15, 2007

I took this to our weekly poker game and I was given rave reviews! They couldn't get enough of it. I will make this again and again.

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CarolAnn

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Reviewed: Feb. 22, 2007

Divine and so easy to prepare. I prefer to saute my garlic and shallots to mellow the harshness you can get from garlic. I prepared the topping the night before to let the flavors meld. Added the basil right topping because it can turn black and bitter. Garnished the slices with Parmesan cheese and slipped under the broiler for a few minutes.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Feb. 14, 2007

The first time I made this I received rave reviews. Everyone loved it and kept asking for the recipe. It's something delicious and a perfect appetizer for a summer meal.

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okeefekr

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Reviewed: Feb. 3, 2007

This is the best bruschetta recipe I have used in a long time. The shallots are a nice change of pace. Good recipe!

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EFasse

Home Town: Lake Zurich, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jan. 10, 2007

I brought this appetizer to a friend's birthday party and it was a hit. It was gone before I was even able to taste it myself. Now I make it for a healthy snack. Yum, Yum!

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ZIFFY5

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Reviewed: Oct. 16, 2006

This recipe was slightly above average. It's not the best we've had, but it was okay (added balsamic vinegar like other posters suggested, and it seemed to benefit from it).

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EUROMAC

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Blonay, Vaud, Switzerland

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Reviewed: Sep. 25, 2006

made this for a crowd everyone raved about it. I also topped it with some romano and fresh mozzerella cheese

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teckert4

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Bruschetta with Shallots

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