Thickening agent for Bruschetta?

Olive oil may help to make it a little less watery. Italians tend to use balsamic vinegar too :) It may help. Honestly I think it's supposed to be a little watery anyway..

I'm slightly confused though, never met anyone who bakes their bruschetta haha

Good luck :)

You might just want to use less or none of the seeds and gel-like parts of fresh tomatoes, or you could roast the tomatoes first to get rid of a lot of the water.

Are you also coating the bread slices lightly with oil before adding the tomato mix? If not, that can help. You might want to use smaller chunks of tomatoes too, or just one large thin slice.

Then make sure the heat is hot enough to dry out some of the excess liquid while broiling, etc. Sounds like you used a lower temp though, and farther away from the heat than usual (i.e., baked them instead of broiling), and also put them inside a walled container, all of which could keep the tomato mix more liquid-y for longer.

Check out the ways these are made:

http://www.google.com/search?q=recipes+bruschetta

http://www.google.com/images?q=recipes+bruschetta

What type of tomatoes were you using? Different types have different water contents and will yield different results depending on how they're used. I recommend using Roma tomatoes, also called Plum tomatoes, for bruschetta as they are quite meaty with very little watery juice. Remove the pulp when you're dicing your tomatoes and use just the "flesh".

Also, is it really necessary to bake your bruschetta? Exposure to heat will cause any tomato to start breaking down and giving up some of its liquid. It's really a matter of personal taste, but many would argue that bruschetta is best - and perhaps more authentic - as an uncooked "relish".

Buon appetito!

I've also never heard of anyone baking bruschetta this way.

Bruschetta is a way for restaurants to use up the bits and pieces and stale bread lol!

Brush your bread coins with olive oil and sprinkle with seasoning. Toast in oven.

Dice your tomatoes and drain them (putting salt in your tomatoes will help in making them water). Chiffonade your basil and toss with tomatoes. Toss in your feta. Top your bread coins.

Broil in oven for short time.

This does not sound like Bruschetta at all....I make mine almost like a salsa

fresh tomato fresh basil onion garlic black olives. Balsamic vinegar and olive oil. salt and pepper. Cut things to a good size (similar to salsa) mix everything together in a bowl. Scoop it on to pieces of small bread ( like a french bread) put some parmesan or mozzarella on top and put it in the oven just to melt the cheese.

I am not sure what you are doing but you do not want this thick. Its light an fresh and amazing.

Are you trying to make the Bread Brushetta?

Try roasting your tomatoes on a roasting rack, or grill on a grill pan first.

Then mix tomatoes with your spices,feta and anything else you like such as fresh basil and parsley for a fresh garden look and taste.

After toasting bread, spread with garlic then top with tomato mixture. You can place back in oven to melt cheese you you want to use some fresh mozzarella too. I also like lots of fresh grated Romano on top.

Try seeding and getting as much of the juice out of the tomato as possible.