Basically the Best Bruschetta Ever

Basically the Best Bruschetta Ever created by Nimz_

I've enjoyed bruschetta in the past, but it always seemed to be lacking some zip so I started experimenting. Now, I have a bunch of people asking me to can it and give them some! Hope you enjoy as much as the rest of them!

Ready In:
2hrs 30mins
Serves:
Units:

ingredients

directions

  • combine all ingredients above and refrigerate for several hours, check for taste and season accordingly.
  • (If you find it to vinegary for your taste simply add some sugar and olive oil).
  • Serve on garlic bread with some parm cheese (the fresh, block kind you grate your self) or bake on the bread with a little feta or assagio cheese for a change of pace.
  • Enjoy.
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RECIPE MADE WITH LOVE BY

@Norelllaura1
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@Norelllaura1
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"I've enjoyed bruschetta in the past, but it always seemed to be lacking some zip so I started experimenting. Now, I have a bunch of people asking me to can it and give them some! Hope you enjoy as much as the rest of them!"
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  1. whtbxrmom
    We made this using fresh tomatoes from the garden. We had to use a little dried basil as I didn't have quite enough fresh on hand. I doubled the garlic, which is the norm for every recipe I try. We topped it with shaved parm
    Reply
  2. Heather W.
    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.
    Reply
  3. madlycooking
    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!
    Reply
  4. madlycooking
    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!
    Reply
  5. mikpbr
    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.
    Reply
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