Fresh Tomato Bruschetta
Making the tomato topping ahead allows the flavors to have plenty of time to meld. Though you usually see bruschetta served individually, allowing guests to assemble their own saves you tons of time pre-party, plus keeps the bread from getting soggy.
For the topping
8 ripe plum tomatoes, finely diced
For the bruschetta
Prepare the topping
In a large bowl, combine all the ingredients and mix well. Add salt and pepper to taste. Set aside (unrefrigerated) for at least 3 hours or up to 6.
Prepare the bruschetta
Preheat oven to 350°F.
The tomato mixture is best made 1 day ahead and kept covered but not refrigerated.