Bruschetta with Vegetables

The thinner the slices, the easier the bruschetta will be to eat later.

Frying in a pan becomes especially aromatic if you add a little olive oil shortly before the end.

If the tomatoes are very juicy, briefly drain them on kitchen paper so the bread stays crisp.

Olives and capers already contain salt—when adding more, start conservatively.

Best eaten immediately after topping so the bread doesn't become soggy.