The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 5, 2006
I took the advise of a previous reviewer and made this the night before let the flavors blend. I did not add the basil until about an hour before I wasa going to serve this. I also let the chopped tomato sit in a strainer for quite a while to drain well. Our guests raved about this bruschetta! Thanks Doreen
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Glenview, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 31, 2006
Yum! Very good bruschetta - I will be making it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 28, 2006
This was very good. I added a splash of balsamic vinegar and some fresh mozzarella cheese. Went good with my Italian meal.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 13, 2006
This is just simply amazing
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Cooking Level: Intermediate

Home Town: Marlow, Oklahoma, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 24, 2006
Needs something, like a few more ingredients, or maybe fewer tomatoes. Not bad.
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Cooking Level: Intermediate

Home Town: Alameda, California, USA
Living In: Oakland, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 25, 2006
I thought this was fresh-tasting, but really really boring. I added quite a bit more basil and some balsamic vinegar. Probably will look for a new recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 22, 2006
This is the best bruschetta, ever!! I followed the recipe exactly and I wouldn't change anything.
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Cooking Level: Intermediate

Home Town: Little Elm, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 1, 2006
This recipes is wonderful, served it as an appetizer for New Years Eve. I thought it was a little bland. I added 2-3 tablespoons of balsalmic vinegar to the tomato basil mixture. Then after the bread was toasted and the tomato mixture was on the bread, I sprinkled shredded provolone cheese on top and put it back in the oven until the cheese was slightly melted. This disapeared as soon as we got it out of the oven.
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15 users found this review helpful

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Cooking Level: Expert

Home Town: Valley Grove, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 31, 2005
Great recipe! I have picky tomato eaters so I used only 4 romas. The garlic, shallot and basil was more pronounced this way. I cut down on some of fat by doing bread differently. I cut a garlic clove in half and rubbed it on the both sided of bread then toasted on my G. Foreman grill. I added shredded parmesan to top for a garnish. It was a big hit with my family! Will definately make again!
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9 users found this review helpful

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Cooking Level: Expert

Home Town: Columbus, Ohio, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 9, 2005
This is really good!! I always make this to snack on for company and they always like it.
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2 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 9, 2005
Having lived in Italy for 12 years, I can assure you this is the best tasting bruschetta my family and I have ever had!!! Thanks Doreen!
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4 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 28, 2005
I made this recipe for the first time last year, and ever since then it has been requested at every house party or holiday celebration. I add chopped sundried tomatoes as well for a little extra sweetness. The shallots are a nice change from a lot of garlic and onions. Always a hit!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 23, 2004
I used a food chopper to chop the tomatoes, shallots and fresh basil. I think it made the chopping process go a little quicker! This recipe is so tasty, you almost don't even need the bread!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 23, 2004
Very good recipe! I think you could probably add a little more basil, but it turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 19, 2004
I made this bruschetta as an appetizer for my husband's birthday dinner. It was a HUGE hit with our guests, very delicious. I didn't have any shallots on hand so I used the white part of green onions. I also sprinkled a bit of freshly grated parmesan cheese on top - SO YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 19, 2004
I thought that this was the best recipe I'd come across for Bruschetta yet! It is the freshest tasting you can hardly resist eating straight from the bowl! Simplicity at it's best.
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Cooking Level: Expert

Home Town: Lambertville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 9, 2004
I made this the night before and it was just wonderful. It was a big hit at our get together!
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Cooking Level: Intermediate

Home Town: Brewster, New York, USA
Living In: Vero Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 29, 2003
Very, very good. Served this as the appetizer on Christmas Day and everyone loved it. I made it the night before and the flavors blended beautifully. Thanks, Doreen!
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Cooking Level: Expert

Living In: Long Beach, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 25, 2003
This made a beautiful presentation! Basil and tomatoes fresh from my father's garden, along with the toasted bread. There was a little left over, and the next day it smelled and tasted even more wonderful than it did the night before! The basil was a little wilted the next day, though, so next time I'll mix everything together but the basil the night before, and then cut and add the basil just before serving.
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 6, 2003
Absolutely without a doubt the best bruschetta we've ever had - thanks!!!
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9 users found this review helpful

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