13 Reviews

I liked the two types of tomatoes and the balsamic vinegar used in this recipe. I would have to say, if you do not like balsamic vinegar, you may want to add less when making this. Make sure you drain the tomato mixture so the baguette does not get soggy. I'd also toast each side of the baguette. Made for Zaar Cookbook Tag 2011

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Charlotte J January 11, 2011

My grandson had to come up with an exit project from 8th grade. He chose cooking and used this recipe for his demo. We made a batch the night before so the favors would be just right, then he did his demo in front of the teachers. Unfortunately there was no kitchen so we left out the cheese and toasted the bread the day before. People could smell this wonderful aroma clear down the hall and were stopping by for their sample! Needless to say, everyone was impressed with my little chef. I will be taking this recipe to a Christmas gathering Wednesday evening and I know it will be a big hit.

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dee_blankenship_7969563 December 06, 2014

Sweet, tangy, creamy, crunchy - all the good stuff goin' on here! A great reintroduction to tomato after allergy testing - so glad we got the all-clear!

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JennyMidget November 12, 2012

The addition of the sundried tomatoes really sets this bruschetta apart from similar recipes. The flavor is just wonderful! I omitted the salt. Thanks for sharing! Best of 2011 Tag.

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Starrynews January 29, 2012

i thought i had already reviewed this!! i have made it at least a dozen times! any time i have people coming to visit or need to take something to a party this is my recipe! i'm not even a fan of raw tomatoes so im surprised that i like it as much as i do! just wanted to thank you for providing me with one of my favorite "go to" appetizer recipes!! by the way, if you happen to have any leftover tomato mix (i had some because my platter was already full once) it is great on top of a grilled or baked chicken breast.

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Candace Michelle 2 July 13, 2011

Absolutely delicious! I wouldn't change a thing in the ingredients. The flavors are complex yet comforting and keep you coming back for more. The bread is fine if eaten quickly, but it gets soggy after a bit. Toasting the bread first would help.

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Danny's Diner October 21, 2010

I have never made bruschetta before, but tried this recipe out on the family. They loved it! This one is a keeper. I loved the sun-dried tomatoes.

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Jazz Lover May 24, 2010

This is a fabulous recipe. I was going to put it on zaar but see it is already here - I found it on allrecipes. Made this for New Years and it was inhaled. I made it more recently and it was not as good. I realized that I did not let the tomato mixture sit as long for the flavors to meld. Last time they as for about four hours. Also, toasting the bread before topping makes a difference in the texture of the bread, so be sure to toast first.

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Ann Cecile March 23, 2009

Wonderful! I used ciabatta instead of French bread, and skipped the cheese to make it vegan - it was great!!! Just the right amount of balsamic vinegar.

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tracierenea November 24, 2008

OH MY GOODNESS! This is was soo good! I made it just as recipe states...well almost. I added more garlic, and didn't do the mozz cheese. Used toasted bread rounds, spooned the mixture on, and ate! Next time I'll try with the mozz, but was GREAT just as was. Thanks for posting my new favorite recipe!! YUM

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Brandi Ranta April 04, 2007
Double Tomato Bruschetta