Reviewed: Aug. 25, 2012

This was the best bruschetta I've made - and I've tried a few recipes. I used goat cheese instead because I forgot to get the parmeson cheese - it was a great substitution and I'll probably make it that way from now on.

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Reviewer:

Lisa

Reviewed: Aug. 19, 2012

very good. will make again.

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Reviewer:

mcol0314

Reviewed: Aug. 15, 2012

The gods shine upon this one. This bruschetta recipe is off the charts. Use fresh ingredients, of course. The balsamic really makes it zing. I toasted my bread under the broiler then added the topping and sprinkled some mozzarella on top then stuck it back under the broiler until the cheese melted. Then bada-bing-bada-boom the best bruschetta ever!

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Reviewer:

thanksalot

Cooking Level: Expert

Living In: Homestead, Florida, USA

Reviewed: Aug. 9, 2012

The thought of eating raw garlic was unappealing, so I just rubbed the garlic on the toasted bread. Too many flaws in this recipe.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Aug. 4, 2012

I made this but added about 1 tbsp balsamic creme and half a Yellow onion chopped finely. DELICIOUS!

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Reviewer:

allendjames

Reviewed: Jul. 31, 2012

This is the recipe I will use for bruschetta from now on. I didn't use the olive oil (my preference) and I also added some finely chopped onion (maybe 1/4 of a small onion). I melted mozz cheese on bread and spooned ontop.

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Reviewer:

Carrie

Cooking Level: Intermediate

Reviewed: Jul. 31, 2012

wonderful. will def make it. definitely tastes better after sitting in fridge overnight. loved it. i added a bit of diced red onion in mine.

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Reviewer:

WISHRED

Reviewed: Jul. 30, 2012

This was really great---I did an "appetizer" dinner on a warm nite--deviled eggs, bacon wrapped olives, Watermelon Salad, and these on toasted bread rounds--it was super good! I made all the things early in the morning to let flavors blend--took a bit of time, but when dinner rolled around, toast the bread and you're good to go. Will definitely do the Bruschetta many more times, thanks for sharing.

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Reviewer:

mary jo

Reviewed: Jul. 23, 2012

DELICIOUS! I knew I had to try this recipe after Deb C., Saveur631 and bellepepper reviewed this. I used fresh tomatoes and basil from our garden. I mixed up the tomato mixture about an hour before topping the bread to give the flavors time to meld. This recipe did not disappoint. It was a nice side to 'Tortellini Bacon Broccoli Salad' another recipe from AR. My family is looking forward to having this recipe again. Next time, I'm going to add some red/purple onion to the mix.

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