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!


★★★★★ 1 vote

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)
  • 1
    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

How to Make Jan's Bruschetta Topping


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!!
  6. ****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
  7. 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!

Printable Recipe Card

About Jan's Bruschetta Topping

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

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