Photo of: Garden-Fresh Bruschetta

Garden-Fresh Bruschetta

Submitted by: Rachel Garcia 
Field editor Rachel Garcia of Honolulu, Hawaii shared the recipe for this easy-to-fix bruschetta. Serve it as an appetizer or as a colorful side dish. 
Photo of: Best Ever Bruschetta!

Best Ever Bruschetta!

Submitted by: Paula D. 
Living In: Brantford, Ontario, Canada
Toasted English muffins topped with tomato, olives, and mozzarella cheese. 
Photo of: Becca's Bruschetta

Becca's Bruschetta

Submitted by: Becca 
This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn't require a lot of work, and it tastes wonderful! 
Photo of: Tomato, Fennel and Watercress Salad

Tomato, Fennel and Watercress Salad

Submitted by: Barrett 
There are fennel seeds sprinkled into the nippy tarragon/mustard vinaigrette, and slivers of raw fennel mixed in with the tomatoes and watercress in this salad. 
Photo of: Best Bruschetta Ever

Best Bruschetta Ever

Submitted by: AZRIEL 
Bruschettas make great snacks and appetizers. Parmesan cheese and garlic bring their popular flavors to tomatoes in this recipe. 
Photo of: Bruschetta I

Bruschetta I

Submitted by: Dawn 
Fresh tomatoes, parsley, chives, garlic and basil create this beautiful, tasty dish. Add balsamic vinegar if you like. Serve on toasted French bread with pesto, or enjoy it all by itself. 
Photo of: Bruschetta II

Bruschetta II

Submitted by: MATTC1 
Fresh tomatoes and basil served on traditional Italian bread. 
Photo of: Ali's Amazing Bruschetta

Ali's Amazing Bruschetta

Submitted by: Alison 
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes. 
Photo of: Lazy Bruschetta

Lazy Bruschetta

Submitted by: KCANDDAVID 
Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love. 
Photo of: Cheddar Bruschetta

Cheddar Bruschetta

Submitted by: Vicki Thompson 
'I always like to try bruschetta when we're eating out at a restaurant to see how it compares to my recipe-- and I haven't found one that's better yet!' writes Vicki Thompson of Bristol, New Brunswick. 'It's a hit when i serve it to company or take it to potlucks and other gatherings.' 
 

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