Reviewed: Mar. 17, 2009

I wasn't sure which type of brie to use for this recipe so I went with one of "medium" softness. This was okay but I should have used the "soft" brie because it solidified quickly and we kept having to pop it in the microwave to soften again. The flavor was good so we will have it again but with the softer cheese.

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Holly

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

This was really good. However, the cheese was gooey and not very spreadable. So it didn't go well with the guests. They just used the bruschetta with the pita bread and skipped the cheese.

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Mags

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Reviewed: Dec. 23, 2008

Very tasty. We were big fans of the dip and chose Pepperidge Farm flatbreads (tomato and herb) to serve it. Heat it up more than what it calls for to make it spreadable.

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MRYCLGN

Cooking Level: Expert

Home Town: Circleville, Ohio, USA

Living In: Blacklick, Ohio, USA

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Reviewed: Oct. 17, 2008

Talk about a delicious, easy and fabulous looking dish! I made this for a Sex and the City party and it was a huge hit! I bought a round bread loaf and cut the center out to insert the cheese. Wrapped in foil and baked in the oven for 20 min at 325. While that is heating up make the tomato mixture. When the bread and cheese is done spoon the tomato mixture on top and pop into the microwave for 1-2 min! Words cant describe! I served with ritz crackers and carlic toast chips. The Ritz crackers were easier to manage. Thank you so much for this recipe!

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Moony

Cooking Level: Intermediate

Home Town: Canon City, Colorado, USA

Living In: Round Rock, Texas, USA

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Reviewed: Sep. 22, 2008

I thought this was easy but tasted just ok. And unfortunately it didn't go over well at my Italian themed game night...but maybe it was just us. Thanks for sharing.

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michelleballenger

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 16, 2008

I've made this several times for various events and I always get asked for the recipe. I will keep making this for years.

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butterfly33

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

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Reviewed: Feb. 17, 2008

Excellent - I've made bruschetta many times but the bruschetta mixture combined with the warm brie was delicious. I had 14 people over last night with this and other appetizers and this was the favorite. Will be making again!

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sisselhardt

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

Added chopped black olives to tomato mixture. A huge hit at the party last night.

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SuzanneM1

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 29, 2007

I added a few extra spices. This was gone in a flash! Thanks for the great idea

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 23, 2007

This is a very elegant and tasty appetizer. I used a wedge of brie and didn't take the top rind off and it turned out great. I served it with water crackers and everyone raved about it. I'll definitely make this again!

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murphy

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Reviewed: Jan. 31, 2007

Excellent, attractive appetizer! I loved that all the work could be done ahead of time and then it could just be "zapped" before serving. I added extra basil and will cut back on the onion next time I make it (probably just personal preference or a very strong onion, but the onion flavor was overpowering). Also, I added a dose of Celtic Sea Salt to bring out the flavors.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 1, 2007

I made this for a New Year's Eve party and thought it was ok. It needed something, more of a kick. I'd add more pepper if I tried this again. The best compliment I can give is that it looked impressive.

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mcckath

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 28, 2006

I use a brand of bruschetta that I find is better than any other store bought and much better than any homemade recipe I've tried. However, the brie and bruschetta concept is genious! I served with crusty bread and everyone raved! Thanks Lynn!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 25, 2006

I made this last night for a Christmas Eve party everyone raved about it. I made 4 times the recipe for 20 people and it was devoured. Not one little bite was left. Thanks for this recipe.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 13, 2006

Made this with my Italian fish dinner. What a hit! Served it with a crusted Italian bread for dipping.

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italianchik

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Reviewed: Oct. 8, 2006

When I first opened the brie, I wondered how in the world this would taste good because it smelled AWFUL!! BUT, not only was it a beautiful presentation (very gourmet looking) everyone LOVE LOVE LOVED IT! Definately a keeper and sooo easy to make!

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KDUCHEN

Cooking Level: Expert

Home Town: Grand Ledge, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Oct. 2, 2006

I admit that I too cheated and used store-bought bruschetta. Actually only used a wedge of brie and served it with Trader Joe's mini toasts. It was still fabulous. It was the first thing gone, and it left us wanting more.

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MamaNettie

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Reviewed: Jul. 11, 2006

This was really good! I took it to a pool party and everyone raved about it. I didn't have green onions on hand so instead used fresh chives from my garden. I also added more fresh basil than called for and some salt and pepper. This is my new "staple" appetizer. So easy!!

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kiki_star

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Reviewed: Jun. 22, 2006

Loved it. Made the tomato mixture the day before. Easy too!

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casey

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Reviewed: Feb. 20, 2006

Fabulous. I served this using just a wedge of brie (double cream brie, not triple cream). I loved the simplicity of doing it in the microwave, and my guests loved it. Made sure to add lots of garlic and basil! Perhaps a little less onion then suggested also.

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