5 Reviews of Cherry Tomatoes on Provolone Garlic Bread

From: Elizabeth Fullerton

On Aug 18, 2003

This was terrific. I love bruschetta and this was a great recipe. In addition to using the cherry tomato toppings, I also used Gay's recipe for Rosemary White Beans and ate them on top of the bread. Thanks for posting the recipe.

From: MizzNezz

On Aug 19, 2003

I can't believe this recipe hasn't been found and reviewed yet. This is so good! I used french bread from the deli and this went together very easily. I let the tomato mixture marinate for 4 hours for maximum flavor. Served this with pasta. Thanks Troy!

From: Derf

On Aug 1, 2004

We did enjoy the taste of this very much, we were just not quite sure how to eat it! In the end we picked it up and made a very tasty mess!! The taste is outstanding , we love the mix of balsamic vinegar and EVO oil, of course the garlic was great as were the rosemary and parsley. Also loved the crusty cheese toast under it. All in all it was almost too much of a good thing, almost an overpowering taste. We probably will make it again but would cut back on almost everything, except the cheese and bread. Thanks for sharing a good brushetta.

From: mickie49

On Aug 2, 2004

Had this for Sunday lunch-really great!!! Used mixture of various types and colors of cherry tomatoes that I roughly chopped. Also used julienned fresh basil instead of rosemary. Had some nice smoked provolone, so used that. Ate it with a knife and fork-wonderful, fresh, summer-like sandwich!!

From: Chef #1132329

On Aug 25, 2009