Reviewed: Jun. 22, 2011

Loved this idea! Surprising hit among picky eaters! I added some red onion and some cherry tomatoes (halved) as well as some garlic to my mix before throwing everything in the oven. FANTASTIC!

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2 users found this review helpful

Reviewer:

MJParker

Cooking Level: Beginning

Reviewed: Aug. 30, 2010

I took this receipe and modified it a bit. I added tomatoes and a few different cheeses. turned out FANTASTIC!

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5 users found this review helpful

Reviewer:

Darkfaerie129

Cooking Level: Intermediate

Living In: Peoria, Arizona, USA

Reviewed: May 15, 2010

no one liked this at all.

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1 user found this review helpful

Reviewer:

Mia

Reviewed: Aug. 8, 2009

I served this recipe at a dinner party for the first time. Everyone was looking at me like they were not going to like this dish. When I served it they were so surprised at the great taste and how great this birchetta appetizer turned out. It was a big hit!

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1 user found this review helpful

Reviewer:

Izzy

Reviewed: Sep. 12, 2007

This is really great, but you have to add some things. I took soft swiss cheese(about three triangles) and added green chilis(half a small can), a couple drops of red hot pepper sauce and a bit of garlic powder. Then I mixed that together and spread it on the brochetta just after crisping the bread, as a base for the other flavors. I did everything else the same, except I added roasted red bell peppers as well. DELISH party tray!

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4 users found this review helpful

Reviewer:

Candice Fillingim

Reviewed: Apr. 24, 2006

I didn't like this much. I might try denise's suggestion, and use tomato with the mango. Thanks anyway.

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3 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 26, 2005

Good bruschetta recipe, but I also added diced roma tomatoes, olive oil, crushed garlic and salt/pepper to taste. The mango/tomato taste is amazing. I've found, having made bruschetta many times, that lots of cheeses are good with it- for this I used fresh grated parmesan and it was great (but gruyere is the best). Thanks!

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7 users found this review helpful

Reviewer:

denise

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: May 12, 2003

This was a hit at mother's. Even the picky eaters loved it! I got requests to make it again. It does not make much, however, so I will at least double it for 6 or more people since it was such a hit. Just a nice different appetizer form the usual.

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8 users found this review helpful