Jan's Bruschetta Topping

Janus Fanning


I was given a jar of very expensive Bruschetta Topping as a Christmas gift. I loved it so much, I was determined to duplicate the topping in my own kitchen and give jars of it to my friends. I even have little gift tags made up with directions for how to use. This recipe makes enough for 3 QUART jars to give as gifts and a tad left over for taste testing...mmmmmmm!

pinch tips: How to Poach an Egg





15 Min


1 Hr




1 stick
3 lb
sweet onions (vidalia, peru sweet, whatever is in season)
1/4 c
sugar (this helps the caramelization process)
large ball of garlic
1 jar(s)
(6 oz.) finely chopped green olives, drained
1 jar(s)
(6 oz.) finely chopped black olives, drained
7 can(s)
(14.5 oz.) petite-diced canned tomatoes, drained
2 Tbsp
dark balsamic vinegar
1 Tbsp
dried basil (freshly purcahsed and good quality)
1 Tbsp
dried oregano (freshly purcahsed and good quality)
olive oil for garlic ball
red pepper flakes, if you like yours spicy

Directions Step-By-Step

Caramelize onions in butter with the sugar, low heat, for 50 minutes or until Carmel colored. Don’t burn, just till they turn that beautiful caramel color.
This is a slow process, but it is one of the secrets to the exceptional flavor that is produced.
***Get boiling bath going if you are going to place in canning jars.
Roasted Garlic
While the onions are caramelizing, take a large ball of garlic, snip off the very tips of the cloves. You do not have to separate the cloves, leave together as a ball. Place on a large piece of foil and drizzle with olive oil. Scrunch up the foil to cover the garlic completely. Place in a pan and roast for 60 minutes in a 375 oven. When roasted, you can just squeeze out the garlic like a paste. This again, is a slow process, but this is the other secret ingredient to the exceptional flavor.
The rest is easy. Just add and mix!
In a large pot, add onions, garlic paste, olives, tomatoes,vinegar, basil and oregano. Taste and adjust to your liking. You can add some red pepper flakes for a little "heat" if you like.
Mix all, heat through, place in 3 Quart jars. (you may have a little left over for a taste-trial. mmmmmm!) Refrigerate, freeze or process in boiling bath water with lids for at least 10 minutes.
To serve:
Place rounds of GOOD French/Italian bread on a cookie sheet. Drizzle good Olive oil over one side of bread, place in a 350 oven for 5 minutes, then turn over slices and repeat so both sides are golden in color. Place a healthy portion of the Brochette topping on each round. Options: you can add anchovies and/or Parmesan cheese, and/or a thin slice of a tomato on the top and place back in oven for another 5 minutes. Anchovies can be added at the table as not everyone is a fan, but they sure are good!!
****Makes an exceptional homemade gift from your kitchen that, I assure you, no one will be able to duplicate since I have spent my lifetime of cooking to perfect this recipe. You will not find it in any cookbook. I share this recipe only with my dearest friends. Enjoy!!
I live to cook, Jan Fanning
Sample Gift Tag:
Jan’s Bruschetta
Slice French bread into half-inch rounds.
Place on baking sheet. Drizzle good Olive
Oil on both sides. Bake in 350 oven for 10
Minutes. Top with a Tbs. of Bruschetta mixture.
Can add Cheese, Anchovies, Capers, whatever…
Back in oven for another 7 minutes!

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy