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Winter Bruschetta

Winter Bruschetta

Winter Bruschetta

Quality ingredients are the key to this simple, satisfying appetizer. And the dose of vitamins K and C will keep you healthy all winter!

INGREDIENTS

Preheat oven to 325.  Strain tomatoes, saving juice for another use. Slice baguette in half length-wise and toast in the oven for 5 minutes, dry (ie without oil). Dry bread crisps work best. Rub garlic, cut-side down, across the length of baguette halves. Then drizzle with olive oil, top with half of the spices, all of the tomatoes, then balance of spices, another drizzle of olive oil, and the chopped parsley.  Slice baguettes on an angle into serving-size pieces, about 8 per side.  Viola! For less, use half the baguette. Parsley has a crazy high amount of Vitamin K, and is a good source of A, C, Folate, and Iron, so use plenty! 

VARIATIONS

Pop baguette back into the oven for a few minutes once topped with ingredients but before cutting, for hot bruschetta. Vary the toppings with: fresh basil, rosemary or cilantro; crumbled feta, grated parmesan, or a drizzle of Dark Balsamic. Also works well with Olio SantoGarlic, Basil Oil or Rosemary Oil.

 

photo credit: erin scott.  

Works well with

North Beach Blend Jar
Garlic Oil 500ml
Napa Valley Blend Bag
North Beach Blend Jar Garlic Oil 500ml Napa Valley Blend Bag
 
Aglio Olio
Basil Oil 500 ml
House Blend 500ml
Aglio Olio Basil Oil 500 ml House Blend 500ml

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