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Mediterranean Bruschetta Recipe

Mediterranean Bruschetta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on August 22, 2012

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    It was very yummy but I agree with the others that its missing a little something. Maybe I'll add some lemon zest or something next time.

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  • on October 29, 2010

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    YUM! I made it the other night and my family LOVED it! I did add a bit of lemon to the ricotta. Well thats my rating : Before I made this dish I read all the ratings as I always do and well to be honest some people didn't actually rate this recipe. This isn't rate the host, its rate the recipe. I understand people have opinions but this isn't the place for it. Really..chewing to loud?? Do you people really not have anything better to do? Anyway, Giada..stay lovely :

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  • on August 24, 2010

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    One of my favorite recipes! I make this all the time for my family, myself, and parties - it is always a hit! I love the combination of the creamy ricotta, fresh mint, and citrus-ey lemon! YUM!

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  • on June 06, 2010

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    ...but like others, thought it could a touch of something more. I think I'll try basil instead of mint next time, and maybe top with a few chopped black olives. Overall, very nice and light snack. I really liked the ciabatta bread with the lemon and oregano. Definitely needed more salt and pepper for our tastes.

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  • on May 08, 2010

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    This is absolutely refreshing. I brought it to a wine tasting event and everyone enjoyed it with their red wine. It is clean and crisp and cool. The ricotta is creamy, the tomato rich and the mint is a refreshing cleanser to the pallette.

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  • on March 08, 2010

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    This recipe is bland, a waste of ingredients and a disappointment on a buffet table.

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  • on February 18, 2010

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    Easy to make and my guests enjoyed it.

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  • on September 20, 2009

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    Based on what others have said, here are my changes and they seem to have made this a popular dish.

    1 I doubled the tomatoes and did a slow roast on them - took out the pulp and roasted the tomatoes with salt, pepper, balsamic and a bit of sugar in a 275 degree oven for 2 hours and let them cool and chopped them up. It gave a more intense tomato taste.

    2 I used basil instead of mint.

    3 I drained the ricotta before.

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  • on August 30, 2009

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    I liked it as a base but agree w/the others. Needs something else. I added basil, red pep flakes and parsley and a lot more salt. Love the texture of the cheese. My husband felt the mint was a little overpowering but I love the combo of tomatoes and mint. I liked it after I kicked it up a bit...we'll see how the rest of the fam feels tonight.

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  • on August 22, 2009

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    Made this recipe for a friends birthday party and everyone loved it. I did make a few additions to the ingredients: I added 3 tablespoons finely chopped basil, juice and zest of 1 lemon, about 1/4 cup of Romano cheese and a good amount of salt/pepper. This really added to the flavor of the dish. It was light and really fresh tasting. I didn't drizzle the lemon juice on the bread. The olive oil and dried oregano on the bread was fabulous on it's own. I'm going to try adding a little Italian breadcrumbs to the mixture and stuffing/broiling tomatoes with it next time. One of my friends took some of the left overs home and mixed it into pasta, using it for the sauce. She said it was great. Enjoy!!

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