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    You are in: Home / Recipes / Basically the Best Bruschetta Ever Recipe
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    Basically the Best Bruschetta Ever

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on April 21, 2007

      We loved this. Very tangy taste to it. I think I'll decrease the Balsamic vinegar a little next time because it was a little much for us. I substituted red onions for the vidalia because of personal taste and it worked well. My DD and I loved it as a salad to steak and shrimp. Thanks for sharing.

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    • on November 23, 2008

      I made this for a lunch with the girls and no one really seemed to like it. It was soupy and the balsamic was really strong. Unfortunately, the recipe makes so much too. I really wanted to love it, but I will still be on the hunt for my favorite bruschetta. Sorry.

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    • on November 23, 2008

      This really is the best bruschetta ever. I have made it many times and everyone loves it. I have made it with various kinds of onions (whatever was on hand) and used scallions instead of chives or garlic sprouts. Also I use fresh basil and fresh oregano when I can, makes a difference. I usually refrigerate overnight for best marriage of flavors. Thanks for the recipe!

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    • on February 12, 2008

      This is like a bruschetta at a local restaurant that I love. Now I don't have to go there anymore! This is not your typical bruschetta, but that is what I like about it.

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    • on April 14, 2007

      I made this and it was a crowd pleaser. I had to add 2 TBS. brown sugar because the balsamic vinegar taste was way too strong. I topped my with fresh parmesan and broiled it for 1 minute. Was very tasty!

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    • on March 18, 2006

      Yes, this bruscheeta IS fantastic! I enjoyed the balsamic vinegar taste. I went a little heavier on the garlic and added about 1/2 tsp of sugar. I baked it on toasted garlic bread slices and topped with parmesan cheese. Thanx for a great recipe. I'll make this again!

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    • on June 29, 2005

      Your bruschetta was very,very delicious. I love the vinegar taste,so I made it like you said.I also used Asiago cheese,as I love it on almost all Italian dishes.It is good to promote other chefs recipes.How did I miss this great recipe.Thank you,Norelllaura1.

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    • on June 27, 2005

      This was my first bruschetta- it IS great! I didn't have quality balsamic vinegar on-hand so I had to add a bit of brown sugar to what I did have access to. Turned out spectacular. I went heavy on the garlic (personal preference) - adding some garlic powder to get the taste throughout. Fantastic.

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    Nutritional Facts for Basically the Best Bruschetta Ever

    Serving Size: 1 (90 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 40.2
     
    Calories from Fat 25
    63%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 3.8 mg
    0%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.0 g
    8%
    Protein 0.7 g
    1%
    Detailed Nutrition Values About Nutrition Info
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