The best bruschetta bread I have ever tasted. The topping was so refreshing and had a well-balanced flavor. I brushed the sliced french bread with olive oil - chopped basil mixture before broiling. It was a big hit. Thanks for sharing your recipe.
My husband made these with regular tomatoes and white onions because we didn't have the others on hand. Still turned out great! Can't wait to try it with the "real" ingredients! It's exactly like we had at our favourite Italian restaurant. Gotta go to Naples!
My mom didn't like my normal bruschetta (I usually use Tomato and Basil Bruschetta) so I thought I'd give this a shot. She liked it better, but I thought it was almost inedible. The red wine vinegar was waaay to overpowering. It is also really oily, I think I will stick to the other recipe from now on.
By the way, it's pronounced broo-SKET-a, not broo-shetta. Thanks for the classic recipe. We only make this when we can walk outside and pick the tomatoes fresh. When you're using garden tomatoes, any kind will do with just salt and pepper. Also, after you grill the bread, rub a piece of garlic on it, rather than adding the garlic to the tomatoes. We shred the basil with scissors and place it on top.
I don't think the food processor is neccessary, just a quick chop with a knife works. I also thought that there was too much vinegar. I'm in Italy now and have never seen bruschetta that moist or had it that tart from the vinegar
This bruschetta is absolutely delicious!
This recipe is excellent. I topped it with grilled chicken and mozzarella, threw it under the broiler until it just browned and it was a huge success. My friend (who doesn't eat tomatoes OR onions) ate the whole serving.
This is a good bruschetta but I think if I made it again I may cut back on the liquid ingredients. I would probably top with fresh parm. or romano cheese. Went well with our meal. Thanks!