A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ...

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
12
Yield:
12 slices
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).

  • Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.

Nutrition Facts

168 calories; protein 9.4g; carbohydrates 24.2g; fat 3.8g; cholesterol 12.1mg; sodium 364.9mg. Full Nutrition
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Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2003
My only complaint about this recipe isthe bread was a bit dry next time i will probably brush some olive oil infused with gralic onto the toasted baugette slices. I did like that mozzerella was sprinkled on then melted on top of the tomatoes. It kept the tomatoe mixture in place while you bit into it. I made this for my dad for dinner tonight and he thought it was great, even though he's not a big bruschetta fan. I will definately use this recipe again. Read More
(71)

Most helpful critical review

Rating: 3 stars
03/11/2003
I thought this was only so so. Read More
(8)
158 Ratings
  • 5 star values: 97
  • 4 star values: 50
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/11/2003
My only complaint about this recipe isthe bread was a bit dry next time i will probably brush some olive oil infused with gralic onto the toasted baugette slices. I did like that mozzerella was sprinkled on then melted on top of the tomatoes. It kept the tomatoe mixture in place while you bit into it. I made this for my dad for dinner tonight and he thought it was great, even though he's not a big bruschetta fan. I will definately use this recipe again. Read More
(71)
Rating: 4 stars
09/11/2003
I used 5 plum tomatoes, about 1/4 red onion, 1/2 tsp dry basil, 1/2 tsp minced fresh garlic, a dash of oregano, and topped finished brushetta with feta cheese crumbles. Original recipe has too much onion for our taste. Read More
(52)
Rating: 4 stars
07/23/2003
I like my bread a little crispy for bruschetta so I broiled the slices for 5 minutes and then topped with everything but the cheese. Read More
(51)
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Rating: 4 stars
03/11/2003
It is very fast and easy. I personally thought it could use a little more seasoning. It was good I will keep this one. Read More
(36)
Rating: 4 stars
08/09/2005
I think olive oil is a missing ingredient here--I drizzled it on before adding the cheese. Also shredded parmesan is our personal preference with bruschetta to mozzerella. More traditional for a bruschetta. Otherwise this is the only recipe for bruschetta I've found with all the ingredients of my memory: garlic onion basil & oregano--not just tomatoes & cheese. Thanks!! Read More
(30)
Rating: 5 stars
01/25/2004
OUT OF THIS WORLD!! My picky mother and husband both loved this. My mother who rarely eats a bite of bread ate two pieces. I did make a couple of previously suggested changes; added a tablespoon of olive oil and a teaspoon of balsamic vinegar. I tried it two ways; both with a little butter added before toasting and without and it was better without the addition of butter. I used slices of cheese and think they would be better than using shredded. Loved it so much that I plan on making it as soon as the menu would allow it!! Delicious!!!!!!!!!!!!! Read More
(28)
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Rating: 5 stars
09/04/2003
This is really good... I made a couple of changes and minced some black olives and added it to the tomato mixture and also added a splash of olive oil..On the bread I spread a very thin layer of Jalapeno garlic spread..I also used shredded mozarella..It was so good we have had it twice this week..It goes great with the "Tomato Chicken Parmesan" recipe from this sight... Kiki (Brampton ON Canada) Read More
(25)
Rating: 5 stars
05/12/2003
I made it last night and it was very nice. As a garlic lover I added 3 large cloves instead of the one and I used home made Italian herb bread instead. Read More
(20)
Rating: 5 stars
12/08/2003
Wonderful taste! I added just about a teaspoon of oil and a teaspoon of red wine vinegar. It adds extra flavor! Read More
(20)
Rating: 3 stars
03/11/2003
I thought this was only so so. Read More
(8)
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