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This is delicious! When I first made it, it had so much fresh garlic flavor that it was spicy hot. We let it mellow as we snacked on it through dinner. By the end of dinner, the flavors had combined to a perfect medley. We will make this again. Thanks!
This was great! I only made the tomato basil topping, as I wanted it to serve with some flat bread, but I will definitely make again. Great combination of flavors, and very easy.
Nothing I can add to these reviews. It was very good, my first time to try making it, and I am very pleased with the results! I used my sister's homegrown tomatoes, and some oil I infused some of her fresh basil and rosemary in.
Really easy and great flavors. I served this at room temperature, I skipped the baking step. Really wonderful blending of flavors. I probably added a little more that 2 TBSP of the Parmesan, but otherwise followed the recipe exactly. The flavors were just wonderful. I want to try it next time with some Feta, as another reviewer suggested. Thanks
This has become my most favorite bruschetta recipe! The last time I made it, I was all out of parmigiano-reggiano. I substituted a good quality feta which I folded into the tomato mixture instead of sprinkling on top. Very good, thank you!
Made this tonight, added some diced red onion as others have said. Tasted amazing!
Oh my!! Very delicious and easy to make!! I like to put mozzarella on them and put them under the boiler for a few minutes. Absolutely sinful. Thank you very much for posting this recipe!!!!
I found this bruschetta to be restaurant quality. It was just excellent. I made the tomato mixture a day in advance and scooped it onto the bread just before serving. I left off the cheese and final broiling stage. This tomato mixture would also be fabulous tossed with some linguine...
This is easy to make and delicious. I've been avoiding making bruschetta since my first disastrous attempt years ago (yes, brickettes). I'm cured! Thanks for a great recipe.