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Winter Bruschetta

Winter Bruschetta

Fast Winter Bruschetta

This is a great recipe for winter, as canned tomatoes are delicious. In summer, simply use fresh tomatoes.

  • Baguette
  • 16 oz can of chopped, organic tomatoes
  • 1-2 large garlic cloves, peeled
  • 3-4 tbsp Napa Valley Rub
  • 2-3 tbsp Stonehouse Basil Olive Oil

Preheat oven to 325.  Strain tomatoes and save the juice for another use.  Slice baguette in half length-wise and toast in the oven for 5 minutes.  Cut a thin slice the top off the fat end of the garlic cloves and rub garlic cut side down across the length of the baguettes.  Drizzle baguettes with Basil Olive Oil, top with the tomatoes, then with the Napa Valley Rub.  On an angle, slice the baguettes into serving size pieces, about 10 per side.  Viola, apps for 10-20!  For dinner apps for 4, just use half a baguette.

The picture here does not show the method used above but it's the same recipe.  Either method works but the one above is so much easier!

VARIATIONS:  Top with chopped fresh basil or parsley, if available; feta or parmesan; drizzle a bit of Dark Balsamic Vinegar over the tomatoes before the NVR.  You can also pop the baguette back into the oven once it's topped with ingredients for a few minutes, but since the tomatoes are at room temp it isn't really necessary.  Also works well with House Blend, Olio Santo, Garlic or Rosemary Oil.

Serves 4-20, depending upon how much baguette you use!

 

Works well with

Olio Santo 500ml
Basil Oil 375 ml
Garlic Oil 500ml
Olio Santo 500ml Basil Oil 375 ml Garlic Oil 500ml
 
Napa Valley Rub
Napa Valley Rub

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