View Full Version : Bruschetta Question
10-26-2003, 01:15 PM
I am making bruschetta for a get-together tonight and I could use some advice from anyone who has done it before. Will it matter if I let the mixture sit longer than 30 minutes? It is a 45 minute drive to where we are going. And how sonn before serving should I put the tomato mixture on the bread? Right before serving, or should I let it sit for awhile in order to let the bread soak up the juice first? I usually try a dry run before bringing something new, but didn't have time. Any help would be greatly appreciated.
10-26-2003, 01:57 PM
When I make bruschetta I like to let the mixture sit for a while to let the flavors blend. I don't know what kind of mixture you are using (I use tomato, onion, garlic, olive oil, and basil), but I generally like it much better after it has had time to sit for a while - even overnight. I toast the bread and don't put the tomato mixture on until right before serving. Sometimes I like to brush the bread with a little olive oil before serving, but it does add a few extra calories.
I haven't made this in so long! Maybe it's time to make it again. Thanks for reminding me of an old favorite! :) I hope you enjoy it!
I love bruscetta...yours will be great.I'm not sure where you heard 30 minutes, but certainly 45 will be fine. Also, don't put the tomato mixture on the bread ahead of time. The bread will soak it up.
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