A traditional style of Italian Bruschetta known as 'Bruschetta al Pomodoro' it is toasted bread topped with a seasoned tomato mix then grilled.
Fabulous!! Because there is a lot of chopping...(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don't put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!! - 20 Mar 2002 (Review from Allrecipes USA and Canada)
My husband and I went to Italy for our honeymoon. Bruschetta was one of our favorite appetizers. One thing that I would omit doing is broiling the tomatoes once on the bread. I like the tomatoes uncooked, the way we had it in Italy. - 27 Feb 2001 (Review from Allrecipes USA and Canada)
This was good, however we added a lot more garlic to it to give it a little bit more flavor. We also brushed one side of the bread with olive oil before baking. Balsamic vinegar also seemed to bring out more of the flavor. - 15 Apr 2001 (Review from Allrecipes USA and Canada)