Bruschetta In A Jar Recipes

BRUSCHETTA IN A JAR

Bruschetta in a Jar image

A new friend on a forum I read posted this recipe from the Ball Complete Book of Home Canning. Haven't tried it yet, but sounds yummy. Can't wait for those tomatoes to come on.

Provided by charlie 5

Categories < 60 Mins

Time 40m

Yield 1 batch

Number Of Ingredients 9

Ingredients

5 garlic cloves, minced
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 tablespoons granulated sugar
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons balsamic vinegar
9 cups plum tomatoes, chopped, cored (1-inch pieces)

Steps:

In large deep stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and boil gently, for 5 minutes, until garlic is heated through. Remove from heat.
Pack tomatoes into hot jars to within a generous 1/2 inch of top of jar. Ladle hot vinegar mixture into jar to cover tomatoes, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

BRUSCHETTA BAR TO GO

Bruschetta Bar to Go image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 40m

Yield 10 servings

Number Of Ingredients 29

Ingredients

2 cups halved cherry tomatoes
1/2 cup pitted bright green olives
1/2 cup pitted black olives
1/4 cup shredded fresh basil
1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt
12 ounces button mushrooms, quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped fresh thyme
Pinch freshly ground black pepper
2 cloves garlic, minced
6 ounces mini mozzarella balls
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1/4 teaspoon red pepper flakes
Zest of 1 lemon, peeled in shards
Kosher salt and freshly ground black pepper
1/3 cup olive oil, plus more if needed to fill the jar
1 bunch medium asparagus, trimmed if stalks are woody
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 boule
1/2 cup olive oil
Kosher salt

Steps:

For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
For the roasted asparagus: Preheat the oven to 450 degrees F.
Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
For the bruschetta: Heat a grill pan over medium-high heat.
Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.

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