I actually heated the olive oil on low heat and then added some crushed garlic to it. I usually do about 1/3 cup of oil to 1 tsp of garlic. However it can be altered depending upon how strong of a garlic flavor you want. After I heat the oil for 5-7 min I turn off the heat and remove the garlic pieces. Then I brush the oil onto the bread. After that I follow the recipe.
Really good. I too added a splash of balsamic which the tomatoes seemed to be begging for. I put the tomatoes on first topped it with a slice of fresh mozzarella then popped it all back in the oven to just melt the cheese. This ensured that the tomatoes didn't fall off--they were held in place by the melted cheese. Oh--and I used sliced grape tomatoes because that's what I had on hand.
Really liked this very much; we got the expensive imported "ball" mozzarella cheese that's almost white in color from the italian store. It made all the difference. And used garlic salt in lieu of the garlic clove being rubbed. This got RAVE reviews from everyone in the house and is a great evening snack!
Literally I make this every night with dinner. I add sweet onion salt and extra virgin olive oil and it has to be fresh basil. The garlic rub is the way to go and to make it a little more heated thru top with the fresh mozzarella and place in oven and melt the cheese all over the tomato mixture. Drizzle olive oil and sprinkle with kosher salt. Yummy!!!! Definitely trying it cold with my family reunion in July!
LOVE It! Love it! Love it! My family had this as a light dinner with fruit and summer sausage. We are definetly going to keep this one! Thanks for a quick and easy recipe that is bursting with flavor. We did add onions to the tomatos and used dried basil as we didn't have any fresh on hand. Also good with Cavendars Greek Seasoning on the toast before any other toppings go on.
I don't really like bread broiled. So I mixed it all up heaped it on the bread & cooked at 375 for 6-8 min. Perfect thanks!
Not a whole lot of discussion or analysis required on this one. It's classic authentic and delicious. This is like a staple in our house (once crostini is topped with something it becomes bruschetta and this recipe is your basic bruschetta). We have this often generally as an appetizer before dinner. No need to measure - top it to your liking. Fresh good quality ingredients will make or break this treat. Also the bread can be grilled rather than broiled on either an indoor or outdoor grill.
The flavor was very good. The bread was too hard to bite into to. I will try it again but with extremely fresh softer bread.
I keep going back to this and similar recipes for bruschetta and am pretty set on what works best for me. I use Iowa-grown Graddy's or garden-fresh roma tomatoes fresh basil (chopped or torn) fresh pressed garlic cloves equal parts balsamic vinegar and quality extra virgin olive oil and a sprinkle of onion powder mixed and served cold over warm bread out of the oven. I've tried adding the tomato mixture and baking it altogether in the oven but the bread can get soggy. So I prefer to spoon the topping on afterward adding cheese directly to the bread before toasting or finishing by topping with chilled fresh mozzarella.:) About to try it tonight on texas toast.
