Ciabatta is a popular option, but we went with a large, sliced baguette in this recipe. You really want a crisp, sturdy base that will hold up your tomato mixture without falling apart. If you're preparing bruschetta with out-of-season tomatoes, this salting trick drastically improves their quality! Let sit for 5 minutes, and the liquid will gather at the bottom of your bowl. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. When you use too juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result, but your toast might end up soggy. The ultimate goal is to keep your toast like toast should be: dry. Juicier tomatoes work, but drier varieties like Roma are really what you’re looking for. The key to making the best bruschetta? It's all in the tomatoes.īecause tomatoes are the focus of this simple recipe, it’s worth it to use ripe, fresh ones. Read on for all of our top tips on acing this classically refreshing side: It’s also the perfect make-ahead snack: The longer the tomatoes sit in the balsamic-garlic-olive oil mixture, the better the flavors meld and develop. While you can make it all year round, the best time to enjoy this appetizer is summer, when fresh tomatoes are at their peak. Easy to throw together and made up of simple, classic ingredients, it's the perfect dish to serve when you're craving something classic and refreshing.
There's no debate: bruschetta was made for warm weather snacking.
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