This was very simple and very good. Even my 10 yr old son who doesn't like to eat tomatoes ate this and liked it. Thanks for a great easy recipe.

this recipe was quite tasty despite using dry over fresh ingredients. =x needed a dash of salt.

This was a hit! Everyone loved it and it was gone really quick. Just make sure you add two cloves of garlic, minced, to this!

it was good...but the onion was too overpowering the rest of the ingredients.

Instead of using the parm cheese, i used fresh sliced mozz cheese but it was one of the better bruschetta recipes i have found...YUM!

YUMMMMMMMMMM! LOVED IT! MADE WITH AMISH WHITE BREAD! AMAZING!

Its missing garlic, and I substituted the onions for shallots (much milder). Awesome and very easy to make. To prevent the bread from getting soggy, toast with some olive oil brushed over the top for about 5 mins, and then add the bruschetta and cheese if needed and toast again in the oven for another 5 mins. Perfect every time this way.

Surprised how much I disliked this. My grandma used to make it all the time and it just was not good.

Good stuff! Although I knew, without reading the reviews, that it needed garlic!!

This is the first time I've ever made bruschetta and I tried it at a dinner party. One of the guests compared it to restaurant quality! I put the chopped tomatoes in a strainer and pressed gently to reduce the liquid. Then I added garlic and capers with the other ingredients and lightly pre-toasted the bread as suggested by other reviewers. There were a couple left over and I heated them the next day at 350 for a few minutes and ate them for lunch--they were still delicious!

this was a good recipe to start from, did find it a little soupy. i put it on italian bread that i pre-toasted. before toasting, i brushed with an olive oil, toasted one side, flipped it and brushed again this time topping with freshly grated parm cheese. YUM! after taking out of oven, let cool and top with *drained* brushetta or it will ruin the bread. i also use this recipe on grilled chicken breast and grated cheese and it is very very good!!

It was kind of liquidy when I did it...

We really enjoyed this. I recommend toasting the bread slices before adding the tomato mixture. Tomato mixture is best when it has at least several hours for flavours to mingle. I had only dried herbs on hand and used an Italiano mix. It was still great. Also, for the cheese I placed a small piece of provelone on top and let it melt on. Delicious!

Excellent Bruschetta! I made a couple of changes per suggesteions of the other reviews. I added a bit of balsamic viniger, a dash of kosher salt, some fresh pressed garlic and some olive oil into the actual tomato portion and chilled for an hour. For the bread -I took fresh garlic and rubbed it all over the top of the bread pieces, spread olive oil over that and then topped with parmesean and then toasted the bread in the oven. Then when guests arrived topped the bread with the chilled bruschetta. It was a HUGE hit! Everyone enjoyed very much and said it was the best bruschetta they'd ever had! Excellent!

This was very good. Made a few minor changes. I added a teaspoon of balsamic vinegar, and a pinch of salt. I dipped one side of thin sliced french bread in a good olive oil, then lightly dusted them with garlic powder and Parmesan Cheese. I put them on a cookie sheet and baked in a 400 degree oven, turning them over after 10 minutes. Baked these until they were a light brown. I served these toasts next to the bowl of bruschetta. I did not toast the bread with bruschetta mixture on top.