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Balsamic Bruschetta
I think this is a good basic recipe. I have made it both ways - with deseeded tomatoes and without. Definitely deseeding the tomatoes is the better way to go from a flavor perspective. You also don't need to add more garlic, parmesean, or vinegar if you deseed them. However, this recipe doesn't knock my socks off. I have "improved" it for my husband and I by putting a layer of Boursin Shallot & Chive soft cheese on the toast and then layering the bruschetta on top. Now it is a GREAT appetizer!
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Reviewed On:
Oct. 20, 2012
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