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My review
Bruschetta III
Susan
"This is a bruschetta recipe I came up with for a dinner party."
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Ingredients
12 m servings 439 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
- Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.
Nutrition Facts
Per Serving: 439 calories; 17.2 g fat; 45.7 g carbohydrates; 25.5 g protein; 43 mg cholesterol; 972 mg sodium. Full nutrition
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Reviews
Read all reviews 3860 Ratings
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Most helpful positive review
11/28/2001
This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!
Most helpful critical review
12/26/2002
I guess that making bruschetta at home isn't for me. I added a little pesto to cut back on time, and it didn't work out. Very strong, so I think I'll stick to getting this out and leave it to ...
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11/28/2001
This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!
10/2/2001
This is a great recipe. I used just the mozzerela and dried herbs and it still came out really well. Very easy and delicious!
6/15/2001
I loved it. We made it to accompany a ravioli dish and we ended up eating more of the bread than the main meal. We did change it a little by using just moss cheese and sub black pepper and swe...
8/10/2001
A nice alternative to the normal bruschetta, the cheese really adds a nice texture.
3/21/2003
Excellent appetizer, and so simple and quick. I would recommend making extra, as this bruschetta will go quickly!
7/1/2002
Boy, was this easy and very tasty. My guests enjoyed these so much that after dinner I had to make another batch for those who didn't arrive in time for appetizers. Definately a keeper for us!
10/26/2001
I've used this recipe as an hors d'oeuvres, and also as a luncheon selection.
12/26/2002
I guess that making bruschetta at home isn't for me. I added a little pesto to cut back on time, and it didn't work out. Very strong, so I think I'll stick to getting this out and leave it to ...