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Reviewed: Jul. 4, 2008

This was delicious but I had a hard time keeping the tomato mixture from falling off, even though I laid the cheese on top. That said, the flavor was wonderful. When I try it again, I'll make sure to use a more substantially sized baguette. I also added a splash of balsamic vinegar and added the garlic straight to the tomatoes, as I'm a garlic fanatic. :) Fresh mozzarella and basil are absolutely essential to this dish, so don't skimp and use the powdered or dried stuff.

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Reviewer:

Colleen


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Reviewed: Jul. 4, 2008

I don't really like bread broiled. So I mixed it all up, heaped it on the bread & cooked at 375 for 6-8 min. Perfect, thanks!

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1 user found this review helpful

Reviewer:

Scotdog98

	Cooking Level: Intermediate
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Reviewed: Jun. 11, 2008

I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However, it can be altered, depending upon how strong of a garlic flavor you want. After I heat the oil for 5-7 min, I turn off the heat and remove the garlic pieces. Then, I brush the oil onto the bread. After that, I follow the recipe.

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3 users found this review helpful

Reviewer:

Sue


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Reviewed: Jun. 17, 2007

Really good. I, too, added a splash of balsamic, which the tomatoes seemed to be begging for. I put the tomatoes on first, topped it with a slice of fresh mozzarella, then popped it all back in the oven to just melt the cheese. This ensured that the tomatoes didn't fall off--they were held in place by the melted cheese. Oh--and I used sliced grape tomatoes because that's what I had on hand.

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9 users found this review helpful

Reviewer:

KRICKYR

	Cooking Level: Intermediate Living In: Las Vegas, Nevada, USA
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Reviewed: Jun. 14, 2007

Literally I make this every night with dinner. I add sweet onion, salt and extra virgin olive oil and it has to be fresh basil. The garlic rub is the way to go and to make it a little more heated thru, top with the fresh mozzarella and place in oven and melt the cheese all over the tomato mixture. Drizzle olive oil and sprinkle with kosher salt. Yummy!!!! Definitely trying it cold with my family reunion in July!

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5 users found this review helpful

Reviewer:

Deb


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Reviewed: Apr. 27, 2007

LOVE It! Love it! Love it! My family had this as a light dinner with fruit and summer sausage. We are definetly going to keep this one! Thanks for a quick and easy recipe that is bursting with flavor. We did add onions to the tomatos and used dried basil, as we didn't have any fresh on hand. Also good with Cavendars Greek Seasoning on the toast before any other toppings go on.

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6 users found this review helpful

Reviewer:

RJALLMON


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Reviewed: Sep. 20, 2005

The flavor was very good. The bread was too hard to bite into to. I will try it again but with extremely fresh, softer bread.

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4 users found this review helpful

Reviewer:

DEMOREO

	Cooking Level: Intermediate Home Town: Bloomington, Minnesota, USA Living In: Sauk Rapids, Minnesota, USA
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Reviewed: Aug. 13, 2005

Good basic recipe. I used minced garlic and put on top of the olive oil brushed pieces of bread. Next time, I will just incorporate with the tomato mixture. Also, I added a splash of balsamic vinegar, which was nice. I think the bread slices shouldn't be so thick.

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3 users found this review helpful

Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jul. 16, 2005

Good start, but much more flavorable if topped with a good store bought brushetta. Loved the idea of the baguette and the cheese. Thanks so much Eleanor!

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1 user found this review helpful

Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Apr. 24, 2005

This was delicious! I loved it. It is super easy to make and tastes very authentic like in real Italian restaurants. This would be great to eat as a lunch too.

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2 users found this review helpful

Reviewer:

CHRISSYF

	Cooking Level: Expert Living In: Hazleton, Pennsylvania, USA
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Reviewed: Apr. 10, 2005

Really liked this very much; we got the expensive imported "ball" mozzarella cheese that's almost white in color from the italian store. It made all the difference. And used garlic salt in lieu of the garlic clove being rubbed. This got RAVE reviews from everyone in the house and is a great evening snack!

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10 users found this review helpful

Reviewer:

NIKKI99


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