Bruschetta A La Maille® Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 23, 2012
delicious, love old style mustard, will make again!
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Reviewed: Jan. 9, 2013
I didn't have any of the old style mustard, so I winged it. Cut the bread, toasted it in the oven, rubbed it with garlic (I didn't think it would give too much flavor by just rubbing-boy was I WRONG) I diced 1/2 of a large shallot-it was a little strong so I took the edge off by sauteing in a pan w/a little evoo added some diced heirloom tomato (saving some fresh dice) sprinkled the toast w/evoo added the saute mixture, topping with the rest of the fresh heirloom tomato and torn pcs of fresh basil......YUM will make again!
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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
Reviewed: Nov. 16, 2014
This was a good recipe - I like the mustard in it. Although the red onion was too strong for me. I would use a third to a quarter the amount of onion. All in all, I would definitely recommend this recipe to someone who wants a good, classic Brushetta.
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