Bruschetta III

Bruschetta III

34

"This is a bruschetta recipe I came up with for a dinner party."
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Ingredients

12 m servings 439 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 972 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
  3. Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Reviews

34
  1. 56 Ratings

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Most helpful positive review

This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!

Most helpful critical review

I guess that making bruschetta at home isn't for me. I added a little pesto to cut back on time, and it didn't work out. Very strong, so I think I'll stick to getting this out and leave it to ...

This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!

This is a great recipe. I used just the mozzerela and dried herbs and it still came out really well. Very easy and delicious!

I loved it. We made it to accompany a ravioli dish and we ended up eating more of the bread than the main meal. We did change it a little by using just moss cheese and sub black pepper and swe...

A nice alternative to the normal bruschetta, the cheese really adds a nice texture.

Excellent appetizer, and so simple and quick. I would recommend making extra, as this bruschetta will go quickly!

Boy, was this easy and very tasty. My guests enjoyed these so much that after dinner I had to make another batch for those who didn't arrive in time for appetizers. Definately a keeper for us!

I've used this recipe as an hors d'oeuvres, and also as a luncheon selection.

I guess that making bruschetta at home isn't for me. I added a little pesto to cut back on time, and it didn't work out. Very strong, so I think I'll stick to getting this out and leave it to ...

This was a total hit at the Superbowl party! I changed a few things, First: I omitted the oregano since I couldn't find it fresh at the store. Second: I added two tablespoons of garlic powder. ...