Published September 1, 1996.
The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.
The toppings can be too wet, resulting in soggy bread; the bread can be cut too thin, providing no support for the toppings; and the bread may have large holes, letting the toppings fall through.
In addition to solving the above problems, we wanted to create more substantial toppings (not just diced tomatoes) for a bruschetta that could serve as an easy main course suitable for a light summer meal.
Use a crusty loaf of country-style bread with a tight crumb so the toppings won't fall through, and slice the bread in 1-inch slices for maximum support. Top with hearty vegetables for bruschetta that's a meal.
list of recipes
