This was really yummy. I am going to rate it 5 stars even though I changed an ingredient (ok two). I didn't have any red wine vinegar so I used strawberry vinegrette and I used olive oil instead. Even if I would have followed it, it would have been just as yummy- so try it!

Excellent; I used half the sugar and drained before serving and it was perfect. I halved the recipe and still had plenty for 8 people, unless this were a whole meal I think the portions are a bit off. Would be great with mango too instead of the papaya.

This is fabulous. It bugs me when people rate recipes but have essentially changed the original, but I must admit that I subbed mango for the papaya because that's what I had. It was wonderful on bread BUT the next day we had it with grilled salmon! Amazing combination!

Definitely a different take on one of my favourites, bruschetta, but I found it to be a little too sweet. I love papayas, but the dressing ruined it for me. The sauce went all runny, and by the time it was served, I had soggy bread. Don't think I'll be making this one again.

Fantastic recipe and taste even better the next day. I skipped the papaya seeds all together, and reduced the oil to 2 TBS of olive oil. Served half as a cold salsa with tortilla chips and the other half lightly toasted on baguette slices. Great warm or cold. Thanks for the great recipe.

I give this recipe more than 5 stars! I jsut made it for a party and what a hit! Evertone raved about it. Even my 12 year old son loved it. I highly reccomend this recipe.

I used a 1/4 of a very, very lg papaya, half a ? tomato, & half a yellow bell peppr....making sure that my ratio of papaya was the greatest. My blender didn't have any problems handling the seeds although Katie's post almost scared me out of adding them. ;o) I enjoyed them in the dressing & will add them again. I sliced french bread, sprayed it w/ olive oil Pam & broiled it til it wsa golden. Topped it w/ the papaya mixture (undrained & didn't feel the need to do so but I only added the dressing until it looked right...I still had a little left that I didn't use) & served it w/ a Lychee martini...we both loved it & will have again. Don't skimp on the basil!

I, like other reviewers, did not incorporate the papaya seeds in my blender. I thought that this was a good bruschetta recipe, though not particularly different from a flavor perspective (the taste of the papaya gets lost with all the other flavors and its texture is really similar to the tomato.) You definitely need to be careful to strain it a bit before you layer it on toasted bread or it's a bit too soupy.

This was so great! I had to subsitute white onion, and dried basil and less tomato than it called for, but it was still really great. I will make it again.

Surprisingly good! It really seemed like a weird combination of ingredients- especially the papaya seeds! Bleh! But somehow when it all comes together it's delicious. On a side note, the recipe makes tons so you may want to half it.

this was yummy but it felt much more like a fruit salsa taht a type of bruschetta

This was a unique and very tasty recipe; it's great for summer entertaining.

I made this for a party I attended and some people really liked it. I served it with french baguett slices. I would not suggest including the papaya seeds. They broke my blender and did not add any flavor to the recipe. It would be just as good without the seeds and I'd still have a blender!

I love this little appetizer that looks like it took all day to make. The only trick is to get a juicy papaya because otherwise the bruschetta can turn out a little dry.

This recipe is delicious as a salad also. I simple cut the papaya, tomatoes and red pepper into larger pieces and omit the baguette. One note - it is not always easy to find a ripe papaya, which is very important to the success of this recipe. Thank you LJolley.

Delicious...I followed the recipe except I didn't use all the sugar. I took it to a party and it was a hit..Very healthy, perfect for a summer crowd pleaser.....

I've made this several times now - love it more and more each time. I think it's best made the night before - it thickens up some over night. Just give it a stir!