Homemade Bruschetta Spice Mix---Easy To Make!

The Bruschetta Spice Mix is the sixth item that is ready for the Christmas gift baskets. (Check out this hub for more details about the Bakers dozen gift baskets. I've also added the links at the bottom of the hub)

http://hubpages.com/hub/Christmas-giving-on-my-mind

Of all the quick meals this is my all time favorite. Tomatoes are a staple for me year round and having this spice mix ready makes it so fast and easy to prepare a no fuss dinner for one, or for a bigger crowd that could come over unexpectedly. This mix does not need to be just used on toasted bread it works well served on top of pasta or rice. It's not a secret that I'm not fond of squash but my good friend insists that my Bruschetta spice mix is the best on spaghetti squash... I've taken his word for it for a few years now.

There are two ways of making this spice mix. If you have a dehydrator you can make everything from scratch the old fashioned way or you can take the easier route and buy the ingredients and just mix them together and jar, tin or bag it. Obviously the second method takes almost no time and is the perfect choice for this gifting idea.

Mason jars are great to package this mix as are spice jars, fancy jars and tins. Of only importance is that whatever you're going to be using has tight fitting lids or cork stoppers.

The following recipe will roughly make 12 cups of spice mix. If stored in dark cool location in well sealed containers this mix will be good for 4-5 years (possibly even longer). However if you're thinking of storing it for that long omit the pinenuts as they could go rancid and add them fresh when serving.

4 cups dry pack-sun dried tomatoes---chopped into small cubes
2 cups dehydrated white onions
2 cups dehydrated green onions
1 tablespoon celery seeds
3 tablespoons dried Basil flakes
2 tablespoons dried oregano flakes
1- 2 teaspoons chili peppers flakes or powder (depending on how spicy you like food)
2 tablespoons dried parsley flakes
1 1/2 tablespoons garlic powder
1 cup pine nuts roasted and rough crushed (optional)
1 cup dry Romano or Parmesan cheese finely grated or powder
1 cup bread crumbs
2 tablespoon of sugar
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon red Hungarian or Spanish paprika
1/2 teaspoon mustard powder
1/4 teaspoon ginger powder or flakes
1/4 teaspoon cloves powder
1/4 teaspoon thyme powder or flakes

Combine all ingredients in a large bowl and mix well. Jar or bag bruschetta spice mix. Make sure to store the mix in a dark, cool and dry place.

I'll print out the following recipes onto a couple of recipe cards which I'll then attach to the jars or tins of the bruschetta spice mix.

Ingredients:

4 tablespoons extra virgin olive oil
2 tablespoons bruschetta spice mix
4 firm but ripe tomatoes or 5-6 Romano plum tomatoes---cubed
2 cloves of garlic---finely chopped
1 medium red onion---cut into half slices and separated
10-12 leaves of fresh basil---finely chopped
1/3 - 1/2 cup of white vinegar or wine vinegar---to taste
8 thick slices of Italian bread or a baguette sliced on an angle
8 slices of Mozzarella cheese--optional
sliced black olives or capers---optional

Methodology:

~To reconstitute dried herbs, veggies and spices combine 4 tablespoons of olive oil with 2 tablespoons of bruschetta spice mix. Combine all ingredients, gently mix, salt and pepper to taste.
~Spread bread slices onto cookie sheet, place under broil in oven until slightly browned flip and brown other side too... shouldn't take more then 1-2 minutes per side. Spoon bruschetta mix onto bread add olives or capers, cover with slice of cheese if desired place under broil in oven until cheese is soft and bubbly melted. Serve immediately with a glass of red wine...yum.

Ingredients:

1 package Fusili pasta---cooked al dente
3/4 cup of bruschetta spice mix
3/4 cup extra virgin olive oil
10-12 leaves of fresh basil leaves---chopped
1 1/2 cups plain yogurt
4-5 ozs of feta cheese---crumbled
left over chicken, ham, or bacon bits---optional
Dry grated Parmesan or Romano cheese---optional

Methodology:

~Soak Bruschetta spice mix in olive oil while prepping the rest of the meal.
~Combine yogurt, spice mix, basil, feta and if using meat with the cooked pasta.
~Grate small amount of Parmesan or Romano cheese onto each individual plate if wanted. Serve with a fresh garden salad and a bottle of red Chianti wine...a perfect dinner that's ready in less then half an hour.

pictures from www.photoxpress.com and www.sxc.hu