Right, first time I've made bruschetta. The book said I could make it a few days before hand and store in an airtight container.
So yesterday, my dh and I went into production mode. They came out the oven fine - nice and crisp. We put them into boxes with lids but when se tried one this evening, the bread is distinctly soggy. Toppings were added at last minute, so sogginess not due to prolonged soaking in juices.
Can I just crisp them up by sticking in the oven again for a few minutes? And if so, should I do this tomorrow (when have a million things to do) because if I do it tonight they will jsut go soggy again? Or tonight and assume they just weren't cooked enough in the first place.