Great recipe I no longer use that tired bruschetta. I only made a few changes trying for a bit more flavor . On the last layer I lightly brush pesto and use a four cheese Italian blend. The flavor change is amazing !! Have a great day, it's tomato season
I make this every 4th of July, and other times during the year, and it is always a hit. If filo dough intimidates you, don't let it. It's forgiving and in this recipe it doesn't matter if it rips and tears. Love our reader recipes! P.S. I'm a Sunset Magazine retester and made this the first time in the Sunset test kitchens. Loved it then and am still making it years later!
Great recipe. And yes, yummy straight from the oven or cold; making it perfect for laid-back get together dinner with friends. To avoid soggy filo, I let the sliced tomatoes sit on a paper towel for a few minutes. Also, mix up the color with heirloom tomatoes -- Perfection!
In the past year or so, I have made this recipe dozens of times with variations of the toppings (black olives, pepperoni, fresh peppers, etc). It gets rave reviews every time I make it. It's a straightforward snack that can be prepared while talking with guests. When it comes out of the oven, get out of the way. Thanks to Ms. McKee for a fabulous recipe.