Reviewed: Oct. 2, 2011

This a good basic bruschetta. If you're new to bruschetta, or have just started to cook, you can't really go wrong with this one. I would advise putting only one clove of garlic in at first and then adjusting as needed. One was more than enough for us, and we're garlic lovers in this house.

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6 users found this review helpful

Reviewer:

tygrlilly

Cooking Level: Intermediate

Reviewed: Sep. 12, 2011

We enjoyed the Bruschetta on top of grilled turkey burgers. Yum!

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4 users found this review helpful

Reviewer:

Sally

Reviewed: Sep. 10, 2011

Quick and delicious! A great starter for any meal, or even a late night snack! I did change things a bit though- I didn't have any fresh basil, chives or parsley so I just used what was in my spice cabinet. I also sprinkled a little mozzarella cheese on my french bread before putting the rest of the ingredients on top. I then baked it for about 10 minutes at 350.

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Reviewer:

thumbe_lina

Cooking Level: Intermediate

Living In: Fort Meade, Maryland, USA

Reviewed: Sep. 4, 2011

Liked this a lot! Other than the oil, made this entirely from my garden :o) I added 1/2 a small white onion because the chives weren't quite strong enough for my taste. My tomatoes were VERY juicy, next time I will strain the tomatoes and only add a little of the juice back.

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Aug. 30, 2011

This is a homerun recipe....and if made the day before even more outstanding. I will never purchase store-bought bruschetta again. I also took the advice of previous raters to lightly toast the french bread prior to pairing. It makes a huge difference!

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Reviewer:

TallStacks

Reviewed: Jul. 26, 2011

The only thing I changed is the type of tomato. I used Roma tomatoes. Holy YUMMY! My family loves this one.

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3 users found this review helpful

Reviewer:

MrsDMan

Reviewed: Jul. 21, 2011

Divine.

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Reviewer:

Mamosa

Cooking Level: Intermediate

Home Town: Dundalk, Maryland, USA

Living In: Ringgold, Georgia, USA

Reviewed: Jul. 18, 2011

Very good. I used dried herbs instead of fresh (do teaspoons instead of tablespoons) and didn't use any chives. Then I served it on sliced bread and sprinkled it with Parmesan cheese.

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Reviewer:

phscskitty

Cooking Level: Intermediate

Reviewed: Jun. 26, 2011

Make it a meal and kick it up a notch! Here's the how-to: After making this (or your version of this), warm it in a pan and serve it over lightly blackened grilled chicken. Pair it with Pasta Roni's Angel Hair Pasta with Herbs. Warming it makes a lovely light vinagrette style sauce that is delicious served on top of these noodles. Dust the whole dish off with some freshly grated parmesan. Outstanding and the whole meal only takes around 15 minutes!

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Reviewer:

VICKI0205

Cooking Level: Expert

Reviewed: Jun. 21, 2011

I just want to commend you on this recipe. Everybody LOVED it and my husband said that it was better than his favorite place for bruschetta! I did add the tbsp. of balsamic vinegar and I also added a lillle cut up onion. Other than that I followed this to the T and it was fabulous. Will always use this recipe. Thanks again!

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