Reviewed: Jun. 27, 2009

I made this on a day that I had 8 kids at my house ages 4 through 11 and they all ate it and loved it - what are the chances? It was very good. We made it with fresh basil and next time, I'll probably experiment with reducing a oil.

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toomuchpizza

Cooking Level: Intermediate

Living In: Lake Worth, Florida, USA

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Reviewed: Jun. 27, 2009

One of my new favorite, easy party apps!

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Alysia

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Reviewed: Jun. 25, 2009

Amazingly, mine turned out exactly like the chef's pictures. This is a fantastic recipe primarily because it is so delicious and easy. Use fresh basil though, for sure. Thank you for great recipe!

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Beth K

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Reviewed: Jun. 18, 2009

This has become a regular at our dinner parties

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Scott

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Everett, Washington, USA

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Reviewed: Jun. 17, 2009

I don;t get why this recipe is getting such amazing reviews, I did not care for the flavor. My mom liked it better than I did, which is the only reason I am giving it a 3 instead of a 2.

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Delish

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Reviewed: Jun. 16, 2009

Good recipe, I caution not to cook the tomatoes when you are attempting to melt the cheese and i used slightly less vinegar then the recipe calls for.

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lilcreole1

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Reviewed: Jun. 15, 2009

This is so wonderful and yummy!! My family wants this almost every night! I get requests for this bruschetta everywhere I go. Perfect recipe, wouldn't change a thing! Thanks Laurie!!!

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JenJenCooks

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Reviewed: Jun. 13, 2009

Really good. I took it to a family function and everyone really liked it.

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Linda M.

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Reviewed: Jun. 9, 2009

Same here, didn't like the balsamic vinegar. I also want to stress the importance of toasting the bread well before adding the topping so that the middle doesn't get soggy. I also added too much of the liquid to the bread when I put the topping on so make sure you drain the topping well.

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gourmetcook07

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Reviewed: Jun. 9, 2009

Didn't like the balsamic vinegar in this recipe, too overpowering.

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Melody

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Reviewed: Jun. 9, 2009

DELICIOUS!!! Made this for my daughters bday and I literally BLINKED and it was GONE!!!! Next time I'll double the recipe for my hungry fam!!!! Thanks for a great appetizer recipe!!!

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CookinMomof3

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: West Islip, New York, USA

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Reviewed: Jun. 8, 2009

Fantastic! Since we do not have a lot of money this was our breakfast, lunch, and dinner! We will definitely have this again when we have a bit of spending money.

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amber

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Reviewed: Jun. 8, 2009

Amazing! Made this for appetizer night after a day of wine tasting. If I had a little less wine maybe I wouldn't have burnt them, but they still turned out great. Fresh basil is key

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Samantha715

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Los Osos, California, USA

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Reviewed: Jun. 6, 2009

If I could give this 10 stars I would!! My husband & I loved it!! I didn't use sundried tomatoes only because we don't like them, so I added extra Roma tomatoes. I brushed the bread with olive oil, sprinkled with garlic powder, then put a slice of mozz. cheese on bread and baked at 400 for about 5 minutes. We added the tomatoe mixture after it came out of the oven. Fabulous recipe!! Thank you!!

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Michelle

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Jun. 4, 2009

Great recipe for Bruschetta - but having just come back from living in Tuscany for a few months I wanted to make mine a bit more traditional. Definately use sundried tomatoes packing in oil, tates way better. also double garlic and reduce the oil a bit (because i toast the crostini with oil on it before adding bruschetta you get the extra oil taste) and use HIGH QUALITY olive oil!!! Also i added a dash of dried oregano (not too much) and a little extra fresh basil from my garden. The traditional way is not hot at all, and the cheese is not melted, so i used a ball of fresh ovaline mozzerella i cute into small chunks and also a dash or parmesan. GREAT and DELICIOUS!

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Nik_domesticgoddess

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Jun. 3, 2009

So Yummy! Highly recommend the fresh basil.

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Jennifer N.

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Reviewed: Jun. 3, 2009

I made these with my Cooking Class Students for an appreciation dinner our school gave for our school board - these bruschetta equal job security! EVERYONE ate up all 320 bruschetta we prepared as appetizers! Awesome recipe!

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Cara

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Yacolt, Washington, USA

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Reviewed: May 30, 2009

This is a fantastic recipe. I didn't use the sun dried tomatoes because I don't like them, but used extra romas instead. I will be making these again. I might even share with hubby next time.

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