Bruschetta

[Clove]

Originally Posted by MayQueen

I have a bruschetta question. Should the bread be warm when this is served? If it comes to room temperature is it a lot like eating cold toast? I'd like to make this for a party but can it hang around for a bit on a buffet table?

MayQueen,

Bruschetta is traditionally served warm, shortly after being roasted.
It is traditionally rubbed (sanded) with a garlic clove before the toppings are put on. As all of this is done right after it is grilled, it is served warm.

Crostini is served at room temperature and traditionally with different toppings than bruschetta. It is traditionally toasted in the oven, not on the grill.

Traditions aside, there are no food police at your house, are there?

[rachael24]

Im a fan of adding cubed mozzarella cheese to the mix. I know its not the traditional, but it sure does taste good

[Food Network Fan]

I usually grate a little Asiago on top.

[Clove]

Originally Posted by MayQueen

I have a bruschetta question. Should the bread be warm when this is served? If it comes to room temperature is it a lot like eating cold toast? ...

MQ,

If it's warm it's traditionally called "bruschetta".
When it cools to room temperature, it's call "crostini".
If you put the classic chopped tomato / basil topping, and serve it to Americans, call it bruschetta but remember that the tomato will make the bread soggy if it sits on it too long.
A nice white bean / garlic / rosemary / olive oil puree is nice on room temperature toasts - very Tuscan.
Same can be said for a chicken liver pâté too.