Tomato Bruschetta Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Jan. 8, 2013
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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Oct. 31, 2013
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.
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Photo by Annaliese
Living In: Toledo, Ohio, USA

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