I made a bruschetta variation by slicing a loaf of French bread and adding butter, garlic salt, pesto, feta, and sliced Roma tomatoes. I baked it at 350F for about 20 minutes, then topped it with a balsamic reduction. The middle was perfect: warm and soft. The outside was way too crispy though. Any way to keep the outside from crisping up so much? I don't want to cook for less time because the tomatoes came out perfect. I'd also be ok with a different bread type.
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