Appetizers/ ColdApp

Giardiniera Bruschetta

As easy as it gets.

(Note: Hope you like my new layout for the blog. There is a “search” box over on the right hand side which allows you to search for an ingredient or category or recipe. What I’m excited about the most is the index of recipes now show pictures so you do not have to click on every link to see what something looks like. Thanks to my son, Scott, for all his help.)

Giardiniera is an Italian relish of vegetables that is pickled in vinegar or oil that you can either make or it is sold in jars. For this recipe I used the latter.

This simple appetizer I tasted about ten years ago and thought how simple it would be to make for a last minute bite when company comes over.

Some other uses for this pickled vegetable mix would be on hot dogs, brats, other sandwiches just about anything that would taste good with a good pickle.

What I remember about this appetizer was that the vegetables were finely minced and not really very vinegary at all. So, what I did was drain off all the vinegar/brine and rinse under cold water. I then put the mix in my little chef chopper and finely mined the vegetables. I added some olive oil and a little salt and pepper and a splash of vinegar.

So, if you are looking for an appetizer that you can have on hand for a quick snack when company comes over, give this recipe a trip. Keep some bread in the freezer and a jar of these vegetables in the pantry and you will be ready for a tasty treat.

BLAST FROM THE PAST: My Osso Bunco is a warm and comforting dish for the fall/winter days ahead of us.

Pour the jar of vegetables into colander and put under cold running water to rinse off all the brine.

Finely mince either in chopper or chop by hand.

Add a drizzle of olive oil, some salt, pepper and a splash of vinegar.

Giardiniera Bruschetta

Ingredients

  • 1 jar mazzetti Italian Mixed Giardiniera
  • few Tbsp. olive oil
  • salt and pepper to taste
  • vinegar
  • baguette sliced thin
  • olive oil for brushing on the baguette slices

Instructions

  1. Drain the brine off the vegetables and put into a colander under cold running water to rinse off the brine.
  2. Put the vegetables in a chopper (or chop by hanand finely mince. Add a few drizzles of olive oil and a splash of vinegar and some salt and pepper. Mix well and store in refrigerator until ready to serve.
  3. Slice the baguette thin and brush with some olive oil and bake in 350° oven for about 5-8 minutes until they are slightly browned.
  4. Put the chopped vegetable mix out with the toasted baguettes and let your guest make their own bruschetta.

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