Comments on: Bruschetta

By: Denise

Denise — Tue, 23 Jul 2024 00:24:42 +0000

Delicious! I omitted the red onion and added a minced garlic clove and a couple of tablespoons of balsamic vinegar. Looking forward to making this again!

By: MaryAnn Coy

MaryAnn Coy — Thu, 18 Jul 2024 20:33:44 +0000

Brushing the toast or bread with garlic and/or herb flavored olive oil is a delightful addition as well.

By: Digna Irizarry Cassens

Digna Irizarry Cassens — Thu, 18 Jul 2024 20:19:49 +0000

As always, a perfect and delicious recipe. Thank you.

By: Chris W.

Chris W. — Thu, 18 Jul 2024 19:37:20 +0000

We live in Northern IL and our tomatoes (all heirlooms) are just starting to ripen. During tomato season, we have a tomato salad every week – mozzarella, red onion sliced on the mandoline, tomatoes, of course, and then my husband likes pepperoni pieces with his salad. I serve this with a drizzle of my homemade balsamic dressing over the top and mixed in slightly. We always use fresh mozzarella and a variety of tomatoes. We have 8 different ones this year along with 2 different cherry varieties. I just found your blog and I like it alot! Will definitely be making this bruschetta recipe – thank you for sharing…

By: Karen

Karen — Wed, 22 Mar 2023 18:59:24 +0000

I made this bruschetta a long time ago and it was very good. But I forget if I turned the bread over to cook both sides or not? I think I broiled one side. Does that sound right? Thanks!

By: Cathy

Cathy — Wed, 18 May 2022 02:20:30 +0000

LOVE this recipe. So easy and so yummy! Try the balsamic glaze drizzled over.

By: Antonio

Antonio — Thu, 07 Oct 2021 08:57:41 +0000

Hello Ali, I wrote an article about the history of Bruchetta, the famous Italian specialty.
Hope you’ll find it interesting. A.

By: Joanne King

Joanne King — Mon, 30 Aug 2021 01:34:22 +0000

Yum. I followed the recipe closely, the only addition I made was to add some pesto, that I just happen to have, to half of the toast. That was very popular. Thanks for a great recipe

By: Joy

Joy — Sun, 29 Aug 2021 03:24:30 +0000

I made your bruschetta with Roma tomatoes and basil from my garden a couple days ago. It was so delicious! And this is coming from the gal who used to hate raw tomatoes until trying fresh ones with burrata in Rome a couple years ago. We have more tomatoes in our garden that’ll be ripe soon, so I’ll be making this again very soon.

By: Linda Baldwin

Linda Baldwin — Tue, 17 Aug 2021 09:14:19 +0000

Having lived in Rome for four years over 25 years ago, we discovered the wonders of bruschetta and introduced it to all our friends in the U.S., and the UK. The traditional way was to toast the bread, scratch with a garlic clove, drizzle with olive oil, then add the freshly chopped tomatoes. Add salt and pepper and a bit of chopped basil and that was it. Best recipe ever but of course the best bread is the Roman Casareccio that is not available in other parts of the world or even Italy for that matter. A french pain de compagne works quite well though.