Instructions

1. Cover bruschetta with foil or plastic wrap, or place in an airtight container with the lid sealed.

2. Store in a dry place at room temperature for 3 to 4 days, depending on the ripeness of the tomatoes when you chop them. The tomatoes will spoil before the bread, garlic and oil.

3. Place wrapped or sealed bruschetta in the fridge. It will keep for approximately a week, depending on the freshness of the ingredients you use.

4. Let the bruschetta return to room temperature after removing from the fridge. Refrigerated olive oil tends to become cloudy and thick; letting it sit returns the oil to its natural state.

5. Freeze leftover bruschetta for longer storage times. However, freezing is not an ideal method, because thawed tomatoes tend to become mushy and lose their flavor.