Question about Bruschetta…?

I’m making bruschetta for a party tonight. The tomato relish part is done, however I’m unsure as to what to do with the bread. Classically it’s toasted and rubbed with garlic, but if I do that now, the toast will be crumbly, cold and probably fall apart–but that’s traditional. Do I go with the toasted bread, or do I just leave the baguette in untoasted rounds?

While technically there’s nothing wrong with cold toast, it’s a lot better when it’s still hot. I’m assuming you want to prepare most of the food now so you won’t miss too much of your party. What I usually do in such situations is stir the garlic in with a little melted butter, and rub that mixture over the untoasted bread. While the party’s going, just pop the bread in the oven for a few minutes. Once it’s in it’s pretty low-maintenance. Getting the relish onto the toast is the most work now, and depending on the number of guests and level of formailty of your party, you might delegate this task to a friend, or even have your guests assemble their own bruschetta.
My parties generally tend to spill over into the kitchen anyways, so I can socialize while I cook.

Queen’s Park – Tony Quinn and Paul Cairney relish Celtic…

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