Recipe by AZRIEL
"This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas."
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grated Parmesan cheese
seasoning salt to taste
ground black pepper to taste
Very Nice, BUT... here's what I added/changed:
2 cloves Roasted Garlic (not raw)
Fresh diced Basil (more)
Vidalia diced Onion(sweet)
Since Parmesan is very strong, I halved the amount and used ONLY freshly grated Aged Parmigiano Reggiano Parmesan and the other half I used Freshly grated Pecorino Romano.
On the bread I:
Quickly toasted the bread on high heat on each side for 90 seconds (this gives you a very nice texture of crispy outside with a pliable inside (which keeps the toast from "shattering" when bitten. Plus the bread still has a nice flavor.
And Most Important:
Use San Marzano Tomantoes instead of Romas... they have much more flavor and are Sweeter than romas. This really gets your taste buds going with the contradictions of flavors. If you can grow and use them from your garden, Even better!
If you want mini pizzas: do the MooseArella thingy.
I have read many variations and all are very good!
Recipe is oily and the cheese is too much for the amount of tomatoes used. I suggest adding the ingredients in partial amounts so as to find a consistency that mets your tastes.
It was definitely missing something, so I did what someone else suggested and added maybe a tablespoon of balsamic vinegar, and I used fresh basil, instead of dried. I also added some freshly diced onion for a little kick, and it was perfect. Also, I would let it set out for a bit after refrigeration, and serve it on garlic bread... wonderful!
Fantastic!! Restaurant quality! I should have doubled the recipe. I followed other reviewers' suggestions and added balsamic vinagar. I put the ingrediants on freshly made italian herb bread and toasted it in the oven at 350 degrees for maybe fifteen minutes. I'll definitely be making this again.
This is delicious & tastes better the longer you let it sit in the fridge. I tasted it, & although it was very delicious, wanted to add my own special "touch" to it. So I added a splash of Balsamic Vinegar, some red pepper flakes, salt, & freshly ground black pepper. We used fresh basil, & may consider adding some onion next time. This is a great basic recipe that you can customize to your desire. You can add fresh herbs (oregano, parsley, rosemary, etc.), different cheeses (Romano, Asiago), etc. Have fun with it. Enjoy on a crusty baguette.
When I made this I took a loaf of French bread and sliced it lengthwise, brushed a little olive oil on it and toasted it for just a few minutes. Then I added the bruschetta mixture and put it back in the oven for around 10 minutes. I think I'll sprinkle a little mozzarella over it next time but this was still great.
Definently a great bruschetta recipe! I think next time I try I will follow previous reviewers suggestions and add a little more onion (I only added a tiny bit) and a splash of balsamic vinegar to give it a little more flavor. I toasted the baguette at 350 for about 5 min. and then topped it with the mixture and stuck it back in there for about 3 more min. Excellent!
I have to be honest, I didn't even get to taste this...I made it for a party of 70 and put it out...by the time I turned around, it was all wiped out so
I'm guessing everyone loved it.
I cut French bread into rounds, brushed with olive oil, and toasted in oven for
10 mins at 350. Bruschetta was added right before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Bruschetta Ever
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 37
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