Neapolitan Bruschetta

If you want a crispier result, preheat the tray in the oven as well.

The drier the mozzarella, the less soggy the bruschetta will become.

Very ripe, flavourful tomatoes make the biggest difference.

Use only a thin layer so the bread toasts nicely and doesn't get greasy.

Don't place the mozzarella all the way to the edge to reduce melting over the sides while baking.

Use salt sparingly, as mozzarella can already be slightly salty.

For more browning, switch to the grill function briefly at the end—watch closely.

Best enjoyed straight from the oven while the bread is still crisp.