Tomato Bruschetta

I have always loved bruschetta. This version certainly hit the bill. I used a beautiful sourdough straight out of the oven from the bread bakery just up the street. I also used really fresh mozzarella, which can be a challenge to grate, so I just used slices. Also used whole basil leaves tucked under the tomato. I served it with a bit of balsamic vinegar on the side as a dipping sauce. Yum! I could eat these every day. I do believe, though, that the freshest ingredients REALLY make the bruschetta shine.

Absolutely wonderful recipe! I added balsamic vinegar, and chopped up the tomatoes. I only added about a tsp. of the onion, and Italian blended cheeses instead of mozzarella. Excellent.

Quick and easy (especially in the toaster oven) and very tasty! I love the addition of fresh garlic. I didn't have fresh basil (had to use dry) but I will get some next time just for this recipe! Thanks!

Great bruschetta recipe! This is the perfect medium for fresh-from-the-garden tomatoes and basil. I used slices of tomatoes as directed but added a fresh whole basil leaf to each instead of chopping. They were beautiful after the cheese had melted. These are perfect to serve guests or to just eat as a snack. We loved them! Thanks Cynna! – July 10, 2006 UPDATE: I have made these again using Kittencal’s Soft Baguette recipe that was stuffed with provolone cheese – this really kicked the bruschetta up a notch! If you are a cheese lover, you may want to try this option. I also put baby spinach leaves under the tomato this second time around…. Still just a fabulous bruschetta!

I guess I knew the minute I saw this recipe, that there was just no way to go wrong with it!!! Great recipe!!