Bruschetta in a Jar

I adore Bruschetta, but it is expensive to buy it pre-made and the taste varies from brand to brand, and not always in a good way. Not to mention the preservatives reek havoc on me. So I normally make my own, from scratch, every time I am in the mood for it. So I was actually really really happy when i heard you cold can it successfully.  I was worried at first that it would lose some of that fresh flavor, or the tomato would be to mushy.  In a happy turn of events the canned version was just as good as the day I made it.

Bruschetta is one of those dishes that I adore with a bit of fresh mozzarella on some crusty bread, or with nice roasted chicken breast. Its lovely in the summer as a cool refreshing treat, or  a as a reminder of sunshine in the winter.  Really, there is no wrong time to eat it.

Ingredients:

• 8 cloves of garlic, minced
• 1/2 cup white wine vinegar
• 1/4 cup balsamic vinegar
• 1 1/4 cups water
• 3 Tbsp sugar
• 1/3 cu fresh basil
• 7-8 cups fresh diced tomatoes

Directions:

1. Heat water to simmering in your boiling water canner (or any pot large enough to place the jars in the canner and have the water 1-2 inches above the tops of the jars). Get your lids simmering in a small pot, and set the bands aside.
2. Pour hot water into your clean jars and let them sit until you’re ready to add the tomatoes.
3. Mix the garlic, vinegars, water, and salt in a saucepan and bring it to a boil.(taste and adjust at this point)
4. Reduce heat and let it simmer for 5 minutes or until all the flavors are combined. 
5. dice the tomatoes and slice the basil into ribbons, toss the two together.
6. Pour the water out of the jars, and fill with your diced tomatoes, leaving a 1/2 inch head space.
7. Spoon the hot vinegar mixture over the tomatoes and basil, leaving a 1/2 inch head space. Remove any air bubbles, wipe the rim, put the lid on and twist the band on.
8. Place in canner and make sure the water is 1-2 inches above the tops of the jars.
9. Process for 20 minutes. Remove from the canner and let cool.

So what to do with the bruschetta once it was made....well after about a month I could not wait to try it. I opened my first jar and to my delite it was delicious. So I had some on toast and for dinner the next day I had Bruschetta chicken with fresh mozzarella.  Simple, easy and very yummy.

Ingredients:

1 french baguette
2 cups bruschetta
1 ball fresh mozzarella (about 1/4 lb)
2 8oz boneless skinless chicken breast
2 tbs butter
2 cloves garlic
1 tsp italian seasoning
3 tbs balsamic vinagar
1/2 tbs sugar
1 tbs olive oil

Procedure:

Slice each chicken breast into two thin halves.  Place in a shallow bowl. Combine the Italian seasoning, balsamic vinegar and sugar and pour over the chicken, let sit for 15 minutes. 

Slice the baguette in half long ways, then cut into 4 pieces about the size of the chicken fillets. save any extra for another meal.  Butter each piece with  1/2 tbs butter and toast in the oven until golden brown (300 degrees about 5 min)  When they are golden brown and crisp, take each clove of garlic and rub over the bread.

Heat a skillet over medium heat and add oil. When it is hot but not smoking brown the chicken on both sides (this happens quickly so watch you do not over cook). The chicken does not need to be cooked through, this will happen in the oven.

Remove browned chicken and place in a baking dish. Slice the mozzerella and place thin slices on top of each piece of chicken.  Add bruschetta to the top of the chicken.

Bake at 350 for 10 minutes or until cheese melts and begins to brown at the edges.

Serve over the garlic toast.