Ali's Amazing Bruschetta

SUBMITTED BY: Alison PHOTO BY: Allrecipes

"This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese

READ REVIEWS (366)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 7, 2003 by Maggie

Everything about this recipe is great, except I feel it is missing one major ingredient: GARLIC! I added garlic to mine and it was wonderful.

29 users found this review helpful

Reviewed on Dec. 18, 2006 by Anisha

I love this recipe and have been making it for years when I have people over...and EVERYONE always wants more. I have always made the same alterations as most people here- add some minced garlic! The other change I make is to toast the bread alone after i have brushed it with the olive oil. Once it is toasted (heres a trick I learned from a gourmet chef)- you cut 1 or 2 garlic cloves in half width-wise and rub it on the tops of the toasted bread before spooning the tomato mixture onto it. For a kid-friendly recipe, I sprinkle a bit of grated cheddar on top and throw them back under the broiler for 30-60 seconds... Try this recipe! Its wonderful!

25 users found this review helpful

Reviewed on Dec. 20, 2006 by hollyj

This is a good base for bruchetta recipe but there are a few things that are missing or can help make it better. First off, a little sugar really brings out the flavor of the tomatoes. Seondly I add a swirl of balsamic vinegar. I also sometimes add capers in for a nice touch. I also use a shallot instead of onion but either is fine. I do think it's important to toast the bread before putting the tomato mixture on there, otherwise it's too soggy. Just drizzle some olive oil on there and salt an pepper and then toast for just a few minutes. Gives it a nice crunch.

23 users found this review helpful

MORE MEMBER REVIEWS