Reviewed: Jan. 1, 2012

Took this to a party and everyone loved it. Was the very first thing to be finished by everyone. Very easy to make and very yummy to eat.

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1 user found this review helpful

Reviewer:

ILC

Reviewed: Nov. 16, 2010

Uninspired by this recipe. Calls for too much cheese which overpowers other flavors. Needs enhancements as other posters recommend, ie. balsamic vinegar.

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3 users found this review helpful

Reviewer:

VOSSNER

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Sep. 19, 2010

so simple but so tasty. i like to make a balsamic reduction to drizzle over the top, which does take this dish over the top. 4 cups balsamic and a 1\4 cup molasses cook down until thick and coat back o spoon.

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2 users found this review helpful

Reviewer:

niea82

Reviewed: Sep. 9, 2010

These weren't bad, but I probably won't make this version again. I think caprese is better without toast (more of a delicacy), otherwise a typical bruschetta is more appealing if a baguette is being used.

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4 users found this review helpful

Reviewer:

Hayley

Reviewed: Apr. 22, 2010

Not a whole lot of discussion or analysis required on this one. It's classic, authentic and delicious. This is like a staple in our house (once crostini is topped with something it becomes bruschetta, and this recipe is your basic bruschetta). We have this often, generally as an appetizer before dinner. No need to measure - top it to your liking. Fresh, good quality ingredients will make or break this treat. Also, the bread can be grilled rather than broiled, on either an indoor or outdoor grill.

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8 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 5, 2010

What a hit this was. My mother-in-law (!) drizzled a few more drops of olive oil but that only made it more flavorful.

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4 users found this review helpful

Reviewer:

encourager

Cooking Level: Intermediate

Living In: Coram, New York, USA

Reviewed: Aug. 28, 2009

I keep going back to this and similar recipes for bruschetta and am pretty set on what works best for me. I use Iowa-grown Graddy's or garden-fresh roma tomatoes, fresh basil (chopped or torn), fresh pressed garlic cloves, equal parts balsamic vinegar and quality extra virgin olive oil, and a sprinkle of onion powder, mixed and served cold over warm bread out of the oven. I've tried adding the tomato mixture and baking it altogether in the oven, but the bread can get soggy. So I prefer to spoon the topping on afterward, adding cheese directly to the bread before toasting or finishing by topping with chilled fresh mozzarella. :) About to try it tonight on texas toast.

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5 users found this review helpful

Reviewer:

Abbey

Cooking Level: Intermediate

Home Town: Magee, Mississippi, USA

Living In: Des Moines, Iowa, USA

Reviewed: Aug. 6, 2009

Very good bruchetta. I thought it was a little heavy on the garlic, but I may have just had very fresh garlic. Adding balsalmic vinegar is a great addition!

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4 users found this review helpful

Reviewer:

MKELL11

Cooking Level: Intermediate

Reviewed: Dec. 14, 2008

I made this recipe last night for a progressive dinner I was involved in, and everyone thought it was really great. I made a couple minor modifications and that was to add 2 large cloves of garlic to the tomatoes, 1 large sliced green onion, a spash of balsamic vinegar and a few Tbsp of olive oil. I only rated the recipe 4 stars because we found that the cheese did not add anything to dish. Between the robust flavours of the tomato/basil/garlic, the cheese was completely lost. I will make this dish again, but will leave out the cheese.

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4 users found this review helpful

Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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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4 users found this review helpful