Canning Bruschetta Mix Recipes

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

CANNED TOMATO BRUSCHETTA

Steps:

• In a bowl, mix together the drained tomatoes, diced mozzarella, red wine vinaigrette dressing, garlic, salt and pepper.
• Place the baguette slices on a rimmed baking sheet and broil in the oven for a couple of minutes on each side until lightly toasted. Drizzle the toasted baguette slices with the extra virgin olive oil.
• Top the baguette slices with the bruschetta and serve.

CANNED BRUSCHETTA

Steps:

• 1. Prepare canner, jars and lids. Makes 6 half pints.
• 2. In large sauce pan, combine vinegars, garlic, wine, water, seasonings and salt. Bring to a boil.
• 3. Reduce heat and let simmer for 5 minutes.
• 4. Remove jars from canner and fill with tomatoes, leaving about 1/2 inch headspace.
• 5. Fill jars with vinegar mixture, leaving 1/2 headspace.
• 6. Remove any air bubbles, wipe rims and affix lids.
• 7. Process in a boiling water bath for 20 minutes.
• 8. Remove from canner and let cool.

HUNT'S® EASY TOMATO BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F.
• Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
• Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
• Divide tomato mixture evenly over toasted bread. Serve immediately.

CANNED BRUSCHETTA TOMATOES

Steps:

• Prepare water-bath canner.
• Simmer jars until ready for use.
• Wash lids and rings with warm soapy water. Set aside.
• Using a large saucepan, mix garlic, wine vinegar, water, sugar, basil, oregano, and balsamic vinegar.
• Bring to full rolling boil on high heat, stirring every now and then.
• Lower heat, cover saucepan and simmer for 5 minutes.
• Remove from heat.
• Pack tomatoes into jars, leave half inch headspace.
• Remove trapped air bubbles.
• Wipe rim with a clean damp cloth then apply lid and ring. adjust to fingertip-tightness.
• Process jars for 20 minutes. (Adjust for altitude)
• Turn heat off, let jars sit for 5 minutes to settle.
• Remove jars and cool for 24 hours. Don't place jars on cold surface or where there's a cool draft as jars may crack.
• After 24 hours, test seal on lids by pressing down on the center, the lid shouldn't wiggle and must feel nice and solid.
• Any unsealed jars must be refrigerated and consumed first.

ITALIAN BRUSCHETTA RECIPE

Steps:

• In a colander, sprinkle the tomatoes with salt. Let drain for 30 minutes.
• To make an uncooked topping:
• Mix together the chopped tomatoes, minced garlic, oregano, basil and oil. Stir in the grated Parmesan cheese. Let the mixture sit for at least 30 minutes to meld the flavors.
• Place the bread slices on a baking sheet and toast in the oven until golden.
• Slice the end off the whole garlic clove. Rub the cut end of the garlic over the warm toasted bread.
• Top each slice of bread with a generous portion of the tomato mixture. Serve.
• Some people cook their oil with the herbs and garlic before adding the tomatoes. Here is the method for the cooked topping:
• In small skillet gently cook garlic and oregano in olive oil for 3 minutes, stirring. Let cool. Stir in basil, tomatoes, parmesan cheese, salt and pepper to taste. Spread the mixture on toasted Italian bread.
• Makes 10 slices but can be easily multiplied to serve as many as you like.

BRUSCHETTA I

Steps:

• In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving.