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Winter Bruschetta

Winter Bruschetta

Winter Bruschetta

Quality ingredients are key to this fast, satisfying appetizer, and a dose of vitamin-C rich tomatoes helps to keep you healthy all winter!


  • fresh baguette
  • 14 oz can of chopped, organic tomatoes
  • 1 large garlic clove, peeled and halved
  • 3-4 tbsp Napa Valley Blend
  • 2-3 tbsp Stonehouse House Blend extra virgin olive oil
  • fresh parsley, chopped (if available).

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. Dry = crispy. Rub garlic cut side down across the length of baguette halves, then drizzle with olive oil, top with half NVB, all of the tomatoes, then balance of NVB, another drizzle of olive oil, and chopped parsley, if you have it.  Slice baguettes on an angle into serving size pieces, about 8 per side.  Viola! For less, use half the baguette.  This is a great recipe to make with our Stonehouse Tomato Sauce, as you can use the reserved juice right away, and not waste it.


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 or Rosemary Oil.


photo credit: erin scott.  

Works well with

Olio Santo 500ml --NOV 2016 HARVEST!
Garlic Oil 500ml
Napa Valley Blend Bag
Olio Santo 500ml --NOV 2016 HARVEST! Garlic Oil 500ml Napa Valley Blend Bag
Basil Oil 500 ml
Basil Oil 500 ml

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