Recipe by Joy Cowling Andrews
"This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors."
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finely chopped red bell pepper
finely chopped red onion
fresh basil, chopped
1 (1 pound) loaf
French bread, cut into 1/4-inch slices
shredded mozzarella cheese
Just REALLY good! The next time that I make this, I'll try using white balsamic because you will lose the vibrant red color if it sits too long. White is milder in flavor, but it would be worth it to keep this bruschetta's eye appeal.
I made this for the Recipe group selection of the week. Instead of heating the house up with the oven, we made this on the gas grill. Turned out perfect using an Italian bread loaf. Cut the loaf down the middle and brush the olive oil on each half, place right on grill for only a minute to toast. Remove the bread and cut into smaller slices and place on a foil lined metal cookie sheet, top with the tomato mixture and cheese. Cook over indirect heat at 400° until the cheese melts. Took about 12 minutes. I just drizzled the oil and vinegar over my tomato mixture, but doubt it was anywhere near 1/4 cup each, still very refreshing flavor after sitting for an hour.
Yum! I have cherry tomatoes and basil growing out my ears this year. This was a great recipe to use them in. It's an easy recipe to use what's growing in your garden. I have mild banana instead of red bell and white sweet onion instead of purple. Fresh parm instead of mozz. I know I changed a few things, but I still think the simple elegance of the dish shines. Easy and delish!
I made this for the RECIPE GROUP. I followed the recipe using all the ingredients; but, because I wanted a cold appetizer, I used the mozzarella as a garnish rather than melting it in the oven. I only used the flesh of the tomato not the seeds or juice. When it first got done, I was very disappointed in the taste. I just didn't like the pepper, it was too strong. (Perhaps my fault) After refrigeration of a few hours, it was "knock your socks off" good! All the flavors blended and it was totally delicious! I served the bruschetta separate, as I didn't want the bread to get soggy. I will be using this recipe often, infact I'll be making it again tomorrow. Thank you Joy for sharing!
Recipe Group Selection: 23, August 2014 ~ I made a small batch using white balsamic vinegar rather than the brown balsamic. We really enjoyed this, but you do need to let the flavor meld for about 30 minutes. I was out of sweet red bell pepper, but I did have yellow on hand. Served this with 'Pepper Jelly Glazed Chicken' from AR and a tossed salad. We really enjoyed this version of bruschetta, and I know I will use this recipe again. Thanks, Joy Cowling Andrews for sharing.
This was super tasty even after I modified it. who doesn't? took out the oil and cheese to make it healthier and let it sit. Even used dried basil and onion as I made this last minute and it was very good. Didn't have any red pepper on hand so ommitted it as well. will definitely make again.
Family LOVES this. Usually make it as is, which it's great. When they've begged for it and I don't have all of the ingredients, I have subbed shaved parm for the mozz and have even used canned diced tomatoes a few times. :-) Just dumped them in a strainer over the sink for about 15 minutes while cutting up everything else and it still came out really good!
Made this for Recipe Group...BIG HIT! I used Italian bread, so it was more like a 'garlic bread' type thing to go w/ our pasta dinner. I used a mix of yellow and cherry tomatoes from the garden. Great flavor and it was enjoyed by all...a keeper~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 110
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