BRUSCHETTA IN A PINCH

There’s beauty in simplicity—especially when a few pantry staples can become something memorable. With Bruschetta in a Pinch, that transformation happens in moments. Crusty bread, ripe (or not-so-ripe) tomatoes, and olive oil meet a seasoning blend that goes well beyond the expected basil and garlic.

Here, nutritional yeast adds a subtle savouriness, the kind that lingers pleasantly, while bell pepper lends a delicate sweetness. Together, they create a balanced flavour that evokes the brightness of an Italian kitchen, even when tomatoes aren’t at their peak.

This blend was created with imperfect produce in mind. Not working with peak-season tomatoes? No stress. This blend coaxes out depth and sweetness from tomatoes that need a little help. This blend was made with real life in mind.

Helpful Tip: When tomatoes are not in their prime, opt for cherry tomatoes as they tend to hold sweetness better in the off season.

How to Use: Effortless bruschetta, ready in minutes.

1 baguette or rustic loaf (ciabatta, sourdough, or country bread all work), sliced ½ inch thick
4 medium ripe tomatoes, cored and finely chopped
2 Tbsp extra-virgin olive oil, plus more for brushing
1 Tbsp red wine vinegar or balsamic vinegar (optional, for brightness)
1 Tbsp of “Bruschetta in a Pinch”
Kosher salt and freshly cracked black pepper

For the topping:
In a medium bowl, combine 4 medium chopped tomatoes with 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine or balsamic vinegar (if you like), and Bruschetta in a Pinch. Season well with salt and pepper, then let the mixture rest for 10 to 15 minutes, allowing the flavours to meld.

For the bread:
Choose a rustic loaf—baguette, ciabatta, or sourdough. Slice into ½-inch pieces and brush lightly with olive oil. Grill or broil until golden and crisp, 1 to 2 minutes per side.

To serve:
Spoon the tomato mixture over the toasts just before serving. Drizzle with a little more olive oil and finish with a final sprinkle of Bruschetta in a Pinch. Serve immediately while the bread still crackles at the touch.

Tips & Twists:

Keep the bread and tomato mixture separate until the last moment to preserve the ideal contrast of textures.

Though designed for bruschetta, this blend is remarkably versatile: add it to salad dressings, sprinkle it over roasted vegetables, or use it to finish chicken or potatoes          

For a variation, try a few shavings of Parmigiano-Reggiano on top, or a soft layer of ricotta beneath the tomatoes.

Ingredients: Basil, Dehydrated Garlic, Granulated Garlic, Inactive Nutritional Yeast, Bell Peppers, Sea Salt

Ingrédients: Basilic, Ail Déshydraté, Ail Granulé, Levure Nutritionnelle Inactive, Poivrons, Sel De Mer

Produced in a facility that processes eggs, milk, mustard, peanuts, tree nuts, soy, wheat, sesame, sulfite.

Produit dans une usine qui transforme œufs, lait, moutarde, arachides, noix, soja, blé, sésame, sulfite.