Published July 1, 2003.
We wanted a bruschetta recipe that could serve as an easy main course suitable for a light summer meal. We set out to solve the problem of soggy bread that plagues many bruschetta recipes and to develop substantial toppings. Bread choice was key—we used a crusty loaf of country-style bread with a tight crumb so the toppings wouldn’t fall through and cut the bread into 1-inch slices for maximum support. Different combinations of hearty vegetables gave our basic bruschetta recipe versatility.
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
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