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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

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  • on April 15, 2007

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    Better than anything I've every ordered anywhere!!! So fresh and a great balance of flavors...love the addition of the cheese, except I used an italian blend of cheeses and it was WONDERFUL!! This is the new standard!! Thanks Guy!

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  • on April 03, 2007

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    Made this for my husband and I, it was very easy to prepare and tasted great. My husband was impressed that I could make this dish and it tasted good.

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  • on March 31, 2007

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    This recipe was by far the best I've ever tasted! I did return it to the oven because I prefer the tomatoes to be warm. I also used roasted garlic ciabatta bread--YUM!

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  • on March 02, 2007

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    I order bruschetta at every restaurant that has it on the menu and this is the best by far! I made this on my b- day along with Shrimp Ala Maria (a great recipe,and tiramisu(my fav! IT was fabulous!Easy too. By the way, to anonymous, balsalmic vinegar is not strange, its a standard ingredient in bruschetta.It gives it a spark. Try the recipe before you rate it. GUY ROCKS! ,

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  • on December 03, 2006

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    Easy to make, a real crowd pleaser

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  • on December 01, 2006

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    I loved this recipe idea! It's a great addition to a family dinner and a crowd pleaser as well!

    I look forward to more recipes in 2007!!

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  • on October 14, 2006

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    I love bruschetta, but I'd only ordered it in restaurants because I didn't know how to make it at home. So I tried this recipe and I believe this is the best bruschetta I've ever had. Beats any restaurants' any day.

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  • on September 11, 2006

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    We had friends over for dinner and they liked it enough that they asked for the recipe. It was absolutely killer.

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  • on September 07, 2006

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    Excellent Bruschetta that goes very well with so many main dishes. A keeper!

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  • on August 16, 2006

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    The bruchetta was wonderful! The basil and basamic vinegar made the bread a hit. The only thing I found difficult was finding the cheese that the recipe called for, I used regular parmesan instead...

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