Simple appetizer that can (and should) be made about an hour ahead of serving. The keys to this recipe are absolutely-fresh ingredients, fresh grilled bread and a high-quality extra virgin olive oil. Also, make sure you serve this at room temperature, not chilled. It can stand for an hour or two unrefrigerated. Optional add-on: fresh buffalo mozzarella.
fergieoven ,I used canned tomatoes and it turned out great. I would recommend whisking oil and vinegar together before adding it to the other ingredients.
amycrissinger86 ,It was excellent the only thing I did differently was that I use 1/2 a tablespoon more balsamic and two tablespoons less olive oil. So good I made it 2 nights in a row
cecils02 ,Bruchetta is something I look for at every restaurant, I've never considered making it at home. But I'll never have to buy it again. This went together in minutes, I left it at room temp for about an hour and then served it was garlic toast I made fresh. IT WAS PERFECT.
stevemur ,I usually use a Rustic Italian loaf, sliced on the bias about one half to three quarters of an inch thick.
aphilbeck8 ,Oh I loved this, I used my fresh romas from my greenhouse and my fresh basil as well. I even added a little chopped garlic. Thanks for tempting my tastebuds!
davidri ,Delicious, light appetizer. Finding the right bread and letting the bruschetta marinate makes all the difference.
sgrishka ,A great, garlicky bruschetta recipe. It is so simple, yet so flavorful! I did make one change; I lightly browned the bread, rubbed each slice with garlic, then brushed them with olive oil. In my opinion, the dry toasted bread takes the garlic easier, and stands up to the oil and toppings better. For my taste, I prefer the crisper bread.