Community Pick
Dee-Licious Bruschetta
"A great recipe I make often. Requests are the norm, and people can not believe the tomatoes are canned."
photo by Susang
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 (15 ounce) cans plain diced tomatoes, drained, rinsed
- 5 -6 garlic cloves, crushed
- 1⁄3 cup olive oil
- 1 teaspoon lemon juice
- 1 dash lemon pepper
- fresh basil, chiffonade (about a handful)
- salt and pepper
directions
- Mix all together and refridge at least 2 hrs, longer is preferable.
- Serve with fresh or toasted french bread.
Questions & Replies
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Reviews
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Awesome recipe. I used balsamic vinegar rather than the lemon juice and I added small diced up pieces of fresh mozzarella. No one could tell they were canned tomatoes. I was sceptical. I thought there's no way this will taste like fresh tomatoes and it really did. I can't wait until the next time I serve this. Thanks. -
Oh, man!!!! This was REALLY good. Next time I will substitute Balsamic vinegar for the lemon juice, I will toast my bread too. Otherwise, scrumptious. My friends liked it, and my stepdaughter, who doesn't like tomatoes was using a spoon. :o)
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This was really good and easy, had all ingredients on hand. -
REALLY good! Made it for a work potluck and it was one of the first things that was completely gone. I made it the night before and let it marinate in the fridge overnight which I'm sure made it even better. I also used balsamic vinegar and didn't add the lemon pepper. I think the key is adding fresh basil and garlic, mmmmmm. And I was skeptical about the canned tomatoes also, but if you rinse them and drain them well, nobody knows the difference. I also chopped up a french baquette into slices, drizzled with oil, added garlic salt, oregano and paprika on top and broiled for 3-4mins.
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The canned tomatoes worked so well! I used the ones with added herbs.<br/><br/>I jazzed this up with grated parmesan, red wine vinegar, balsamic and finely diced vidalia onion. I prefer a more tart flavour, so the vinegar to olive oil ratio was almost 1:1. Just personal preference.<br/><br/>Thanks so much, this was a hit!
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Tweaks
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I absolutely loved this. I used balsamic vinegar instead of the lemon juice per some of the reviews and some parmesan cheese and it was awesome. Ate the leftovers the next morning with scrambled eggs. So good. -
Awesome! I used balsamic vinegar in place of the lemon juice and offered shredded mozarella cheese and olives along with the basil for topping. I served it with garlic bagel chips and some fancy rosemary-herb crip crackers. NOBODY could tell that they were canned tomatoes. I made sure to drain mine really well by dumping the tomatoes into a sieve, letting them drain for about 5 minutes, and then turning them over onto some paper towels to soak up a little more moisture while I made put the rest together. I served mine warm out of a mini crockpot, also. Simply amazing...and so easy!!! Thanks!!! -
DH and I loved this recipe. As others had done, I used balsamic in place of the lemon juice. I think next time I might cut back on the garlic a bit (maybe 4 cloves instead of 6). We served it on toasted french baguette. It was fantastic!
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Too die for! I used 2 cans of garlic, basil, oregano diced tomatoes (still rinsed as instructed) a dash of Durkee citrus grill seasoning since I didn't have lemon pepper, dried basil since I didn't have fresh, and balsamic instead of lemon juice. The longer this sits the better, but you better love garlic! We will never try another bruschetta again - THANK SO MUCH!
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I halved this recipe and used balsamic vinegar instead of lemon juice, of which I didn't exactly measure. I must admit I could not tell the difference to fresh tomatoes and when tomatoes are not really good this would be much better to use. I will be making this quite often as it keeps well for a couple of days.
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RECIPE SUBMITTED BY
Shabby Sign Shoppe
Wake Forest, 73
<p>I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard.</p>
<p>To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing Food.com recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison.</p>
<p>Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites.</p>
<p>Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.</p>
