We like to cut the bread thinner into 1/2 inch slices and toast them until they are firm enough to hold up to the weight of the toppings. Fresh tomatoes make the best bruschetta!
This is a simple yet drop dead delicious recipe. It got my Christmas family lunch off to a great start (it's summer here in Australia, so this was an ideal appetiser) and we had to stop ourselves before we filled up on bruschetta! It really tasted that good. Many thanks to BothFex for sharing such a great, easy recipe. And Happy New Year to all you foodies out there!
Very good! I had an abundance of fresh tomatoes from the garden and it was delicious! We did not have bread to put it on but was excellent on mahi mahi! I will save this one for my cookbook.
This was delicious! Made it for a New Years party and everyone loved it. It was easy to make, I actually doubled the recipe and saved some for later.
I love this, it's so fresh, it tastes so good. I use a skillet with olive oil that has been heated with a chunk of garlic in it, take out the garlic before it burns, and add the slices of a baguette (bite size) to toast them. Yes, they are a bit oilier than some might like, but I like the chewy texture this method gives the break, some bruschetta is too hard for my old teeth to handle. Then after removing the bread to a serving dish, I top it with the mixture, adding crumbled feta cheese to the mixture, and then drizzling some balsamic vinegar over it all. I prefer balsamic vinegar that is more to the vinegar side and less grapey tasting, so I use the cheap store brand balsamic. I love adding the feta, which you can get with flavors like garlic or tomato & basil, it adds that extra punch of flavor.
I used cherub tomatoes and they were great. Loved the balsamic with the tomatoes and the toasted bread. Did the bread in the oven 400 for 10 min.
My first time making bruschetta, and turned out FANTASTIC. Great flavour and crunch. When topping the bread, don't be tempted to drizzle on extra oil/juice that's in the bowl. There is quite enough on the tomatoes, and it can soften the bread and take some of the crunch out of it.
So easy and yummy! I was able to scale down the recipe for 3 roma tomatoes, 3 pieces of multigrain sandwich bread (used up bag), using 1 medium garlic clove for the marinade, 1 small clove for rubbing the toast, 1/8 tsp sugar. I marinated the tomatoes for 5 min max and it still came out great. DH very happy!
Delicious, everyone gobbled these up. I forgot to rub the bread with the garlic before hand but it didnt matter. I toasted the bread the night before and put it in a ziploc overnight until I made them up the next day. Also made the tomato mixture the night before. Came out great!