Is it “bruschetta” or “bruschetta topping”?
Technically, bruschetta often refers to the grilled or toasted bread (usually rubbed with garlic and drizzled with olive oil). The tomato mixture is the topping. In real life, we all just say bruschetta and keep eating.
What tomatoes are best?
Use whatever tastes like a tomato right now. In-season Roma, vine-ripened, or cherry tomatoes all work. If your tomatoes are watery, scoop out some seeds and gel before dicing.
Should I seed the tomatoes?
Optional, but helpful if you want less juice. I usually seed big tomatoes and leave cherry tomatoes as-is.
Do I need to peel the tomatoes?
Nope. Tomato skin is totally fine here. If you are using giant late-summer tomatoes with thicker skins and want a softer bite, you can peel them, but I rarely bother.
How small should I dice the tomatoes?
Go for a small, snackable dice, about 1/4 to 1/3 inch. Big chunks slide off the toast and cause unnecessary drama.
Can I make the tomato topping ahead?
Yes. It is best within 24 hours, but still totally fine up to 2 days in the fridge. Bring it close to room temp before serving so the olive oil tastes fruity, not muted. Also: the garlic gets louder as it sits, so taste before serving and adjust with a splash more oil or a pinch of salt if needed.
How do I keep bruschetta from getting soggy?
Toast the bread well, assemble right before eating, and use a slotted spoon to mound the tomatoes so excess juice stays in the bowl. You can also brush the bread with olive oil before toasting for extra protection.
Can I use dried basil?
Fresh basil is the whole vibe here. If you are out, try fresh parsley or arugula. If you only have dried herbs, use a small pinch of dried oregano instead and let it hydrate in the tomato mixture for 10 minutes.
