I used only what I had on hand...bakery Italian bread, garden tomatoes, garlic and basil. No sun-dried tomatoes. I toasted my bread both sides on the gas grill, topped with the tomato mixture and cheese and returned to the top rack of the grill with the lid closed till the cheese melted. The next day there was just enough leftover tomato mixture to have 2 toasted slices that I simply topped with the cold mixture and feta cheese for my lunch. Perhaps because I didn't have the sun-dried tomatoes, the basalmic vinegar was just a bit too predominant after heating but cold it was simply perfect!! I will make this again and again. Definitely use fresh basil and I'm going to experiment with a couple different cheeses in the future. Reviewers that used this as a dip were reading my mind as I was dipping it before assembling the bruschetta.
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I used only what I had on hand...bakery Italian bread, garden tomatoes, garlic and basil. No...