Bruschetta with Brie

If your grill is very strong, leave the oven door slightly open and keep a close eye on the bruschetta.

For less liquid, let the tomato dice drain briefly or roughly remove the seeds.

A slightly dampened knife will cut the Brie more cleanly.

The crispier the bread, the better it will remain juicy-crisp even with the tomatoes.

Place the slices as high up as possible and brown for an additional 30–60 seconds at the end if you want more roasted flavor.

Add salt only shortly before serving to prevent the tomatoes from releasing too much liquid.