Reviewed: Oct. 4, 2009

I have been making this at least once a month for 2 years now. The only difference is that I add more garlic, I am a bit of a garlic fanatic! This is the best bruschetta I have ever had including any restaurants. It always gets awesome reviews at parties and I have given the recipe to several people. THIS IS THE BEST!!!

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froggymommy

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Fairview, Oregon, USA

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Reviewed: Oct. 3, 2009

Great recipe, very very good. I added some green onion for extra flavor and color and a little ham.

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Elaine

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Reviewed: Sep. 30, 2009

Oh my gosh was this good! Perfect balsamic, tomato, and garlic flavor. Very easy. Wonderful recipe.

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Jaima

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Reviewed: Sep. 29, 2009

The first time I made this recipe I thought it was incredible. The second time it was still good, just not as amazing but I haven't been able to figure out why. I would definitely recommend it because it really was delicious both times.

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TESAHEATH

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Reviewed: Sep. 29, 2009

Excellent! After toasting the bread, I rubbed a clove of garlic on to the hot bread. Great appetizer!

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Sep. 27, 2009

I made these for my husband's surprise birthday party and since I don't like tomatoes I wasn't able to try it prior to serving. I took the risk, put them out and they were gone within minutes. Numerous people told me it was the best bruschetta they ever had. Based on all the rave reviews my friends gave I'm giving this recipe 5 stars.

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chaseaidan

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

This was a big hit at a neigborhood party. Made with as many ingrediants as possible from a local farmers market was a plus.

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DeeDee Miller

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Reviewed: Sep. 26, 2009

This was awesome!!! I made it for a dinner party last night and every bit of it was gone in about an hour.I toasted the baguette then sat it on the side of trey w/a bowl of the bruschetta in the middle. So they could spoon out their own. No cheese is needed! They loved it! My only recommendation is to start early chopping everything-it made me a little late for the party.But it was worth it! It's a Keeper!:)

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carney063007

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Reviewed: Sep. 25, 2009

Best bruschetta ever! Followed the recipe exactly and it turned out perfectly! I ended up with a lot of the tomato mixture left over and it was yummy straight from the bowl!

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cooking hustler

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Reviewed: Sep. 20, 2009

My family RAVED about this recipe. We will be using this again! Followed the recipe exactly, using very juicy tomatoes and the sun-dried tomatoes in oil. Use slices of mozzarella cheese in the last 2 minutes of broiling to just get it melted enough. The juices were held inside by the cheese and squeezed out when you bit into it. AMAZING! I would give this six stars if I could!

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Claire C

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 18, 2009

I served this at a party and everyone loved it, however you really have to love the taste of sun dried tomatoes.

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CUTEUTE

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Reviewed: Sep. 18, 2009

This was delicious! I made it for a work potluck, so I prepared everything the night before, then heated up the bread and added the “toppings” the next day. I'm sure it would have been better if I had been able to eat it immediately, but it was still very good. I definitely recommend brushing olive oil on the bread before putting it in the oven - this made the bread soft and full of flavor. I also followed the other recommendations regarding oil packed tomatoes and fresh ingredients - that really made the difference!

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Sugar Cookie

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Reviewed: Sep. 15, 2009

Yummy, yummy, yummy! My neighbor offered some home grown tomatoes and fresh basil so I decided to make a bruschetta. I think I picked the perfect recipe!!!! Wow! This is great!

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my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 15, 2009

OMG, this is good. I never thought to use sun-dried tomatoes for buschetta, but man it's awesome. Rave reviews and I'll definitely make it again.

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Annette

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

WOW!! This was terrific. I used some of the oil from the sundried tomato jar in place of the olive oil, and I used about 5 or 6 cloves of roasted garlic. I put everything (except the cheese and the bread) into the food processer and pulsed a few times until it was about the consistency of spaghetti sauce. I refrigerated it overnight and served as a cold dip with fried zucchini and packaged panetini toasts as an appetizer for some guests. They raved over it! I will be making this again, ASAP- and in a much larger quantity! It'd be awesome as a pizza sauce.

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RRSPANGLE

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Reviewed: Sep. 13, 2009

This may be one of the best recipes I've ever gotten from Allrecipes. I made it at the lake for about 6 people who couldn't stop talking about how awesome it was. I mixed the sundried tomatoes, garlic, OO, vinegar, and salt and pepper and let it sit in the fridge overnight. About half-hour before serving, I added the romas and basil. Bake these on a wire-rack, if possible, so the bottom of your toasts stay nice and crispy. While I did use the mozzarella, a family friend has made it using goat cheese and said its even better. This is a huge winner and is great for summer entertaining.

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Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 12, 2009

Made it for a labor day get together and it was a huge hit!

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Heather and Jimmy

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Reviewed: Sep. 12, 2009

This was my first try at bruschetta and it was amazing!! Served this at our Labor Day party and it was a hit! I will be making this again and I didn't change a thing. I used fresh basil which was perfect. Thanks for posting!

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kate

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

I made this over the holiday weekend for my parents & in-laws. It was a huge hit for a group that can be hard to please. I followed the directions, and also brushed the bread with EVOO and baked for 5 minutes at 400 degrees prior to adding the toppings. I will definitely make this again, it was wonderful.

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LizMartinez

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Reviewed: Sep. 8, 2009

WOW!! This was really good. I did not have sundried tomatoes so just used vine ripe tomatoes and it was so so good. My hubby kept eating the tomatoes out of the bowl I was marinading them in. Very good...going to make more tonight.

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