Comments on: Authentic Italian Bruschetta

By: Isabel

Isabel — Mon, 15 Jan 2024 22:51:28 +0000

I hope you are well Rachel. You and your team work hard and the results are the best on the internet!!! Thank you very much. xox Isabel

By: Lyn Ayotte

Lyn Ayotte — Fri, 29 Dec 2023 04:57:13 +0000

I was told that the tomatoes had to be skinned and seeded then salted garlic rubbed on the toasted baguette tomatoes chopped and olive oil on it with basil

By: Gaynel Turner

Gaynel Turner — Sun, 14 Aug 2022 00:59:27 +0000

This is so delicious. I have made it twice this summer with our vine ripened tomatoes (Early Girl and Cherry), home grown basil and oregano, and our local olive oil and balsamic vinegar from Sciabica’s.

By: Renee

Renee — Tue, 25 Jan 2022 22:54:24 +0000

This was delicious! I rubbed the garlic after toasting. It went on better.

By: Vicky

Vicky — Sun, 09 Jan 2022 14:05:47 +0000

In reply to JO. That's how I do it too. The garlic melts right onto the bread.

By: Abbi

Abbi — Mon, 11 Oct 2021 21:06:39 +0000

Delicious and easy to make! Big hit at a family party.

By: Karen Nijim

Karen Nijim — Thu, 07 Oct 2021 13:15:35 +0000

Absolutely decadent and not hard at all to make

By: Charlene Kowal

Charlene Kowal — Thu, 07 Oct 2021 09:53:27 +0000

In reply to Lee Harrison. I had this exact bruschetta at the Chart House in Las Vegas, except they kicked it up a notch, sliced the bread horizontal halfway, then added thinly sliced mozzarella between before grilling bread. Fantastic! Like a grilled cheese bite with with expression.

By: Kathleen Sebo-eble

Kathleen Sebo-eble — Sat, 14 Aug 2021 02:03:43 +0000

Sounds amazing

By: Kay

Kay — Tue, 10 Aug 2021 23:09:26 +0000

Made this tonight with fresh cherry tomatoes out of my garden. It was delicious! Served it on warm crostini bread. Definitely will be making this again!

By: Gayle Schmitz Florence-Gerber

Gayle Schmitz Florence-Gerber — Wed, 04 Aug 2021 22:27:33 +0000

This is so good we made it as our main course dinner 😍

By: Lee Harrison

Lee Harrison — Wed, 28 Jul 2021 14:07:35 +0000

I’ve been making this for decades, learned from a Sicilian. I usually use home grown Roma tomatoes that I seed and chop. Salt and let sit in strainer while taking care of bread, etc. I never refrigerate tomatoes. Oven-toast or grill bread slices and then rub with garlic. Mix drained tomatoes, basil and a drop of olive oil together and pile on toasts. Or serve tomatoes and crostini separately for guest to assemble themselves, avoiding any chance of soggy bread! This is the taste of summer!