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Pomodoro Fresco Sourdough Bruschetta Recipe

Pomodoro Fresco Sourdough Bruschetta

Recipe courtesy Guy Fieri

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 71-77 of 77

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  • on July 03, 2006

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    This is really good. I usually make mine with a tablespoon or so of finely minced shallots (takes the bite away from the garlic and add about two to three tablespoons more of balsamic vinegar, but I don't use cheese. So I decided to try this version - it is pretty good and nice for a change.

    Leisa - OMG, I cracked up to the point of tears when I saw your response to David from TX. Very funny! And David - get a life. I have a feeling you lost to Guy in something (girlfriend? wife? competitor who took you to the cleaners? Please go away and do something constructive with your life. Thank you.

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  • on July 02, 2006

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    It was okay.

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  • on July 02, 2006

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    I had almost everything on hand (cheated and used the cheap pre-grated parm, so I made this right away with dinner. Tasted fantastic despite my sub-par cheese! The tomato topping is nice and tangy. It's the fresh basil that really makes this though, wouldn't try it without it. We'll defintely be hanging on to this one.

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  • on July 02, 2006

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    David from austin, TX~ you really should limit your opinions to sour grapes, because sour grapes are clearly the only thing you have any expertise on. Get a life. My guess your biggest with problem with the hot links were that you don?t measure up? Do you find you have more in common with the shrimp?

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  • on July 02, 2006

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    Too bad you have no real cooking talent. Whats next, beenies and weenies?

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  • on July 02, 2006

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    Easy to make and full of flavor. These are sure to be a hit!

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  • on July 02, 2006

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    The balsamic really sets this recipe apart from other bruschetta you have had; gives it so much flavor. Just the best!

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