Reviewed: May 23, 2009

These were AMAZING! I took them to a progressive dinner party we had with our neighbors, there were 6 couples there total, and 3 asked me for the recipe immediately. The only thing I did different was I let it marinade for 4 hours in the refrigerater, and brushed the bread with olive oil prior to broiling it! Will definitely be making this over and over again!

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Misty

Cooking Level: Intermediate

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Reviewed: May 22, 2009

Everyone I've made this for loves it. It is so easy and delish. The sundried tomatoes absolutely make it!

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Ashlee H.

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Reviewed: May 18, 2009

My husband loves this recipe and says it's his favorite bruschetta. I usually do not put in the sun dried tomatos and another roma tomato or 2 instead. The hubby does not like the texture of the sun dried tomatos. Because we really like garlic, I will often toast the bread, rub a clove of garlic before adding the bruschetta mixture and popping it back in the oven.

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TIAMAT78

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Reviewed: May 18, 2009

This was awesome! I used 10 Roma/Plum tomatoes instead of 6 just because there seemed to be too much basil. Also, I did not melt the cheese, but instead served the bruschetta chilled with the cheese on top of the toasted baguettes. I brought this to a BBQ and there was none left and everyone loved it! Thank you!!! I will definitely make this again.

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cupcakesandcheesecakes

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Patterson, New York, USA

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Reviewed: May 14, 2009

Absolutely amazing. My guests were raving about them. I used canned diced tomatos...much easier and still taste wonderful!

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Samantha

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: May 14, 2009

Super easy and super good :) Can make with chicken too into a meal :) A+ I also used sea salt :)

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MumToNat

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Reviewed: May 13, 2009

Loved this recipe. The taste was light and very flavor filled. Super easy to make appetizer that was a huge hit at the dinner party. Kudos!!!

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Josh Clarke

Cooking Level: Intermediate

Home Town: Bowling Green, Indiana, USA

Living In: Anderson, Indiana, USA

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Reviewed: May 10, 2009

I love this double tomato bruschetta, yet i think a little less tomato would be less messy.

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lmvegas

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Reviewed: May 4, 2009

I made this recipe to take to our girls night out group called Mad Housewives (yes, after the wine). I like to think we all have fairly good taste in food. This recipes was a hit. It was polished off and I mean scraping the bowl clean. I got compliments from all who tried it. I increased the garlic to about 4 cloves, because I like my Bruschetta sweet and salty. I'm a fan of the pre-minced garlic. 1/2 tsp = 1 clove. This recipe is phenomenal and I will only use this in the future!

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MANDYNELL

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Reviewed: May 3, 2009

Great, Very Good, Very Easy

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thewun11

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: May 1, 2009

Perfect bruschetta! I didn't have sundried tomatoes, so I just used all fresh, and this was still delicious. I would like to try it with the sundried too next time though. Balsamic vinegar is the key, I can't believe how many recipes on this site for bruschetta didn't include it! I won't be trying any other recipes though, this is perfect!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 1, 2009

Fantastic! I will never use another bruschetta recipe. I had people asking for more after it was gone at my last gathering. I guess 2 loaves just wasn't enough to satisfy the hungry masses. Thanks for the great recipe!

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: May 1, 2009

OH MY! This turned out so very good! I could have eaten them as a meal--and probably will next time! The only change we made was use canned petite diced tomatoes because we had them on hand, but it was still wonderful. Thanks!

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Janee'

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Apr. 29, 2009

This is the best bruschetta ever! The only change I made was to add more sun-dried tomatoes than the recipe called for 'cause I love them!

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cookingfool

Cooking Level: Expert

Home Town: Middletown Springs, Vermont, USA

Living In: Cocoa, Florida, USA

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Reviewed: Apr. 21, 2009

Very good as it is!

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LAURAGEORGE

Cooking Level: Intermediate

Home Town: Monroe, Utah, USA

Living In: Eagle River, Alaska, USA

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Reviewed: Apr. 17, 2009

A perfect appetizer for parties. It disappeared quickly!

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chai_tea

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

My wife bugs to make this all the time. It's like the next best thing. Love to rap it in bite size Puff Pastries. MMMM! One thing I do differently, is in stead of adding the 1/4 cup EVOO, I just used the sundried tomamtoes juice/oil. Extra flave and theres plenty.

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imazdaman

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Reviewed: Apr. 16, 2009

i also brushed the bread with olive oil and broiled it for a couple of minutes. I'm a garlic fan, so besides the chopped garlic, I like to give my bread a garlic rub too (the flavor is subtler for those who don't like to find garlic bits in their bruschetta). Thank you!

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