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Why is my bruschetta soggy? 1. Bread Not Toasted Enough: The bread should be well-toasted to provide a sturdy base that can hold the topping without becoming too soft too quickly. If the bread is only lightly toasted, it might not be able to withstand the moisture from the tomato mixture. 2. Too Much Topping or Dressing: Overloading the bread with too much tomato mixture or dressing can make it soggy. It’s important to use a moderate amount of topping and to drain your tomatoes well if they're particularly juicy.
– 1 baguette cut into 1/2-inch slices, should be about 12 slices, depending on baguette size – 1 Tablespoon extra-virgin oil – 2 lbs ripe tomatoes about 7-8 plum or Roma tomatoes, diced – ¼ cup extra-virgin olive oil – 2 teaspoons minced garlic – 1 teaspoon sea salt more or less to taste – ¼ cup chopped basil ribbons 6-8 basil leaves, chiffonade or chopped
Ingredients
Cook time: 13 min
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Servings
12
Type
prep Time
FAQ's What are the best bread types for making bruschetta? – The best bread for bruschetta must have a firm and sturdy crust to hold the juicy tomato topping. Some bread options are ciabatta, sourdough, filone, and baguette (which is what we used in this recipe). Can I use canned tomatoes for bruschetta? Yes, you can use two 14-ounce cans of diced tomatoes. Drain the liquid out before adding to the bowl to combine with the rest of the ingredients.
Can cherry tomatoes be used in this recipe? Yes, cherry tomatoes would work fine. Just cut them in half. Rainbow cherry tomatoes would add lovely color. Can I use a different bread? Yes, any long loaf would work great. Baguette or an Italian filone or ciabatta bread.
Can I prep bruschetta in advance? Yes, you can make bruschetta in advance. Prep the bread slices a couple hours before you're ready to assemble. The tomato topping could be prepped the night before. Assemble the toasted bread slices just before serving.
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