I've never seen the point of bruschetta. Although I love a nice baguette or ciabatta, for me, once toasted, the balance is all wrong between crusty and soft. I was even told recently that it should be toasted two days in advance before the topping is added
Not ideal for a quick lunch, then :roll:
I have a sneaky feeling that, if bruschetta had been the English norm and some TV chef had come back from foreign parts trumpeting the wonder of the toasted square(ish) loaf, bruschetta would have long ago disappeared from menus.
What do you think?
“There is always a well-known solution to every human problem - neat, plausible, and wrong.” H.L. Mencken