It is not enough to toast a slice of bread and dress it with oil and tomato. To prepare a bruschetta properly you must respect very specific rules!
The bread for the bruschetta
The homemade one is the best because it has a compact crumb that remains crunchy while absorbing the seasonings well. Beware of sliced bread, packaged bread specifically for bruschetta and overly worked bread with different flours and cereals of different kinds.
The bruschetta bread must be warm and crunchy. You can toast it in the oven, in a non-stick pan or on the griddle, but it will never be as good as that cooked on the hot grill.
Just cut the slices thick enough and then cook them two minutes on each side until they are golden on the outside and soft in the heart.
A slice of warm, crunchy bread is already so good natural, but if you rub it with a clove of garlic and season it with oil and salt it becomes a wonderful meal.
If you want to add real Italian flavors, we recommend our Classic Bruschetta Spread with tomatoes, basil and extra virgin olive oil.
Another secret of the perfect bruschetta is the temperature.
The bread must be cooked and seasoned and then immediately consumed otherwise the seasoning penetrates too much inside the crumb making it moist and soft.