Best Ever Bruschetta

"I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by andrewvo91 photo by andrewvo91
photo by Will H. photo by Will H.
photo by willemdowney photo by willemdowney
photo by ortizj45_7629853 photo by ortizj45_7629853
Ready In:
25mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
  • Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
  • Slice the bread into individual pieces and spoon the mixture on top.

Questions & Replies

  1. How do you suggest to toast the baguette?
     
  2. Would this be okay the next day? So if I let it sit in the fridge over night, would this still be fresh and the right consistency for the next evening?
     
  3. Total Carbohydrate 151.4 g 50% ARe the carbohydrates really 151.4 grams?
     
  4. Love the recipe but have a question about the nutrition info.It says 887 calories per serving.Since there are four servings shouldn't' that number be divided by four?
     
  5. How many whole roma tomatoes does it take to get 2.5 cups of minced tomatoes?
     
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Reviews

  1. YUM! This is very similar to the recipe I usually use (which I couldn't find). This is great as is, but I do a couple of things differently: I add about 1/2 cup parmesan, and another 1/2-1 cup mozzarella, and then put on bread in the oven at 350 for about 10 mins. It's cheesy, tomato-ey, bubbly and delicious!
     
  2. Made a few changes as I went because I was afraid of so much this and that. First, I used heirloom tomatoes from my garden, a combo of Cherokee Purple and Brandywine. I chopped them fine then drained them in a colander, pressing out liquids. (All that over a bowl, so we could drink the fabulous tomato juice after!) Used half the garlic (also from our garden), only 2 T EVOO instead of 3, a bit less pepper and -- most significantly -- only 2 TEASPOONS of the vinegar instead of 2 tablespoons, which I thought would overpower that incredible tomato flavor. Also used romano instead of parm. PERFECTO!
     
  3. Was a very quick and lovely recipe. Really great when the weather is warm!
     
    • Review photo by andrewvo91
  4. You lost me at jarred garlic. Anyone who cooks with this has zero clue what good is let alone use it in a raw dish. Nope!
     
  5. It was excellent!
     
    • Review photo by Will H.
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Tweaks

  1. This recipe is so simple and delicious! The only thing I do differently is that I let it marinate in the fridge for at least 1 to 2 hours before serving and the flavors really come together! I sometimes also will brush some olive oil on the bread before toasting but that's not necessary for this to still taste so delicious :)
     
  2. I added a bit of mozerella cheese and drained the tomatoes after chopping them to get rid of any excess liquid. I also added an onion to enhance the flavour :)
     
  3. Easy. Substituted shallots for garlic. I think that marinating is the key here.
     
  4. Delish...the only thing I do different is use fresh garlic which I heat in the olive oil just before it browns.
     
  5. I used regular garden tomatoes, fresh garlic, and added fresh mozzarella on top before putting it in the oven to toast.
     

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