Bruschetta in a Glass

One of our favourite appetizers is bruschetta. You know it, right? It’s that lovely, mouth-tantalizing blend of ripe tomatoes, basil, sweet onion, garlic and balsamic vinegar served on rounds of lightly toasted baguette. Well, I’ve discovered a recipe that tastes like bruschetta, but it’s served in a glass and it’s frozen!

We’ve been blessed with an abundant garden chez Skae; there are three gardeners in the house this year. We were given some beautiful, large tomatoes and, by today, they needed dealing with. Already, I’ve made a batch of Tomato Basil soup but there were still a couple of tomatoes that needed dealing with. It’s a shame to toss out free primo produce! As well, I just happen to have an abundant crop of basil.

With the purchase of an ice cream maker last week, I’ve suddenly had an interest in all things frozen. When I came across a recipe for Tomato Basil Granita, I knew I had to try it. Don’t be fooled by the fancy word “granita”. Basically, it’s a slush. And it’s super simple to make.

In this case, just take all of your ingredients (except the basil), toss them in a blender, strain the whole mess, add in the chopped basil, throw it all into a metal baking pan and, every half hour or so, scrape it with a fork. Eventually, you’ll end up with a tomato-y, basil-y, slushy mixture that will make your tongue sing!

Here’s how I made mine.

Bruschetta in a Glass (aka Tomato Basil Granita)

[printable version]

  • 2 large, ripe tomatoes, cut into pieces
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/2 tsp sugar (omit if your tomatoes are ripe and sweet)
  • ground black pepper to taste
  • 1/2 – 1 tsp red wine vinegar
  • 5 – 10 basil leaves, finely chopped
  • (optional) 1 slice of walla walla onion (or another sweet onion)

Put all ingredients except the basil in a blender and buzz until smooth. Strain the mixture through a fine sieve. Finely chop the basil and add to the strained tomato mixture. Pour the mixture into a metal baking dish; place the dish in the freezer. Every half hour or so, use a fork to stir the mixture.

If it hardens somewhat, simply scrape the fork over the mix. Once it resembles coarse snow, it’s ready. Serve in small chilled glasses with a spoon.


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