I always make a new recipe as stated first. This was a nice bruschetta but I found the bread a little soggy too. This is clearly not designed to be an Italian bruschetta as you cannot have that sans garlic. I lived in Sicily for two years and the second time I made it, I made these changes. I toasted the bread in the oven alone. Brushed w/EVOO & sprinkled w/a little salt and pepper. I use fleur de sel and fresh cracked black but it's a negligeble difference. When the toast is golden brown on both sides, flip after 4 minutes, I pull it out and allow to cool. Then I rub each toast with fresh garlic. Just slice off some so you have a raw face. I add diced garlic to the tomato mixture, use ciopollini onions but I love red too, a kiss of balsamic vinegar, sometimes capers (not authentic) and allow the mixture to marinate several hours. Cheese is also not traditional but in cheese loving America, I will add it sometimes and pop back under the broiler for a bit. But I know bruschetta to be a delicious cold tomato "relish" on top of room temperature toast and prefer to serve it that way. But I still enjoyed this recipe very much. I love trying new things and there's always more than one way to skin a cat, as grandma used to say.
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I always make a new recipe as stated first. This was a nice bruschetta but I found the bread a...