I had a bunch of (btw homemade) bread left over from yesterday + tomatoes and burrata which I had to use. Soo I improvised this bruschetta and it turned out really well!

Crispmaxxing

I could write pagelong rants about soggy bread, be it on toast, Pizza, or Bruschetta. The texture of it is terrible and it ruins the whole experience. To avoid that issue, I conducted a little research (i.e. I asked my great friend Claude), on how to maximise crisp in bread. I used an oven but the principle applies everywhere.

Here's the guide:

1. Toast the bread in the oven without anything for 2-3 minutes until ever so slightly brown.
2. Take it out and rub a garlic on the blazingly hot bread (you might have to be a little aggressive with).
3. Drizzle olive oil on top and rub it in (or use a brush if you're feeling fancy).
4. Put it back into the oven for 5-8 minutes until golden brown.
5. Take it out and rest it on a lattice, otherwise it will get soggy.
6. Optional: to reheat it before putting stuff on it, just pop it back into the oven for a minute.

Tomato and bits and bobs

While the bread was doing it's thing, I prepared the tomato mixture that you put on top of the bruschetta. While I went with the 'basic' mix, you could go anywhere with this - be creative.

Ingredients

• Tomatoes
• Basil
• Olive Oil
• Balsamic Vinegar
• Salt & Pepper

The first step here is about reducing sogginess too. Immediately after cutting your tomatoes, you want to salt them and put them in a colander to drain the excess water. The salt will help draw the water out. Meanwhile you can prepare the rest of the mix and then before serving mix it in. Taste as you go.