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Bruschetta - how early can I make the toasts?

I am bringing a bunch of appetizers to a party tomorrow evening (where there is no oven). I thought bruschetta might work well as one of the dishes.

Question is - can I make the toasts tonight and store until tomorrow night? Then I can top right before serving. If so, should I bake them crisper - like Crostini - so they hold better? After toasting, can I brush with olive oil and rub on some garlic - or will the garlic be funky by the next day? Store in tupperware or ziplocks?

Thanks....

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  1. Absolutely you can make in advance - I brush with oil and rub with garlic prior to baking. I would think either storage option would be fine, personally, I'd opt for ziplocks. Disclaimer - I live in a very dry climate so toast/crackers keep well.

    1. I don't know about this pre-toasting deal. I've had sweet batards and levains get really tough if prepared the day before. Maybe I just didn't store them right, but I was using really good bread from Acme Bakery or Semifreddi.

      1 Reply
      1. re: oakjoan

        Oh! I so miss good Bay Area bread...anyway, back to reality...the tomato mixture tends to make the bread soggy, anyway, so i don't mind a tough toast.

      2. I've done them hours ahead, but the day before will probably yield tough toasts.

        1. I often make a batch (using the whole loaf) of bruschetta without the toppings, just olive oil/garlic, then freeze them in a freezer ziplock bag. Remove from the freezer a few hours before I want them, dress them, 15 seconds in the microwave (for two slices).

          When I leave them on the counter (in a ziplock bag/tupperware), they get tough, then very hard. Like oakjoan, I am using Acme Sweet Batard.

          2 Replies
          1. re: Alan408

            Alan08,
            If you don't mind me asking, how long can you keep the bruschetta/crostini in Ziplocs in the freezer? I am starting a cooking business and found a good deal on a baguette today. Is it better to freeze the baguette first then toast or is is it better to toast then freeze?

            1. re: cheztoni

              If you don't mind me asking, how long can you keep the bruschetta/crostini in Ziplocs in the freezer? I have a frost free freezer, around 4 weeks I notice ice crystals and the crusts get tough.

              I am starting a cooking business and found a good deal on a baguette today. Is it better to freeze the baguette first then toast or is is it better to toast then freeze?

              I often purchase several baguettes, my favorite baguettes are ~8 miles away, and freeze. I will toast a half loaf, eat the rest fresh, the other 1 or 2 loafs, I will cut into ~4-6 lengths to use for sandwiches or "dinner bread".

          2. I always do them just before serving. They are really easy, don't take much time and are much better when they are fresh. I picked up the technique from Alton Brown on Good Eats. He had a whole show dedicated to toast.