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Angel's Yummy Bruschetta

Angel's Yummy Bruschetta

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    25 m
robynne

robynne

A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ...

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
  4. Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
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Reviews

CHEECHEE
64

CHEECHEE

3/10/2003

My only complaint about this recipe isthe bread was a bit dry next time i will probably brush some olive oil infused with gralic onto the toasted baugette slices. I did like that mozzerella was sprinkled on then melted on top of the tomatoes. It kept the tomatoe mixture in place while you bit into it. I made this for my dad for dinner tonight and he thought it was great, even though he's not a big bruschetta fan. I will definately use this recipe again.

GINAH1
49

GINAH1

7/23/2003

I like my bread a little crispy for bruschetta, so I broiled the slices for 5 minutes and then topped with everything but the cheese.

mommaof4
48

mommaof4

9/11/2003

I used 5 plum tomatoes, about 1/4 red onion, 1/2 tsp dry basil, 1/2 tsp minced fresh garlic, a dash of oregano, and topped finished brushetta with feta cheese crumbles. Original recipe has too much onion for our taste.

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