The Bruschetta

La Bruschetta with Tomato, Herbs and Lemon

La Bruschetta by Greenomic is an Italian spice blend featuring tomato granules, herbs, garlic, chili peppers, dried lemon and Sicilian sea salt. In nostalgic packaging with a wooden spatula – the quick seasoning for classic bruschetta, pizza and Mediterranean dishes.

La Bruschetta is an Italian seasoning blend made of onions, parsley, oregano, garlic, spicy chili peppers, dried tomato granules, dried lemons and Sicilian sea salt, curated by Greenomic Delikatessen. The nostalgically packaged bag comes with a wooden spatula as a decorative detail, making the spice blend a lovely gift idea.

Tomatoey and savory with lemony freshness

Upon opening the bag, the Mediterranean aroma of dried tomato, oregano and garlic rises immediately, complemented by a delicate lemony note from the lemon granules. A coarse, dry blend with visible pieces of onions, herbs, tomato granules and red chili pepper flakes.

In terms of taste, the blend is tomatoey and savory, with a subtle acidity from the dried lemon, bold garlic and oregano, as well as a gentle heat from the chili peppers. Unlike industrial tomato seasonings, this blend contains no flavor enhancers or preservatives. Tomatoey, savory, with a lemony fresh accent.

It is based on eight clearly identifiable ingredients: onions, parsley, oregano, garlic, spicy chili peppers, dried tomato granules, dried lemons and sea salt from Sicily. No carriers, no added flavorings – an honest Italian seasoning blend just like from a trattoria kitchen.

On bread, pizza and with Mediterranean vegetables

La Bruschetta is the quick seasoning solution for classic antipasti bruschetta. Let a tablespoon of the blend soak briefly in a little warm water, then stir into 4 to 6 tablespoons of Tuscan herb olive oil or a mild organic white olive oil – and the topping for a quick bruschetta is ready.

If you like it classic, add fresh diced tomatoes and a few basil leaves, spread the mixture on a slice of toasted ciabatta and serve as an appetizer. Sprinkled over a pizza after baking, stirred into a warm tomato sauce or used as a topping for grilled vegetables, the spice shows its versatile side. It also goes well with warm tomato pasta, preferably combined with a crema bruschetta, with a Caprese salad with mozzarella, or a Panzanella salad with bread and tomatoes.

The blend also works well as a dip base: stir a tablespoon into crème fraîche, Greek yogurt, cream cheese or feta, let it sit briefly – and you have a quick bread dip for breadsticks or raw vegetables. The blend also provides Mediterranean depth in a single step when used in a marinade for grilled chicken or halloumi.

Greenomic Delikatessen from Luxembourg

Behind Greenomic is Themistoklis Vlachos, who travels from Luxembourg to visit small family businesses in Southern and Mediterranean Europe and brings their recipes into jars and carafes. The name itself reflects the philosophy: "green" for quality and traceable origin, "nomic" for the gastronomic, for the joy of good food. The La Bruschetta spice blend is sourced from Southern Italy and bottled without flavor enhancers or preservatives.

The nostalgically designed packaging with its subtle Greenomic look and the included wooden spatula is just as much a part of the concept as the contents. The Greenomic spice family includes 5 pasta seasoning blends; La Bruschetta is the most tomatoey and fruity of them and the quick answer for classic antipasti.

You can find other Italian and Mediterranean specialties from the Greenomic range in the Greenomic product world, featuring pestos, olive oils and balsamics.

On toasted ciabatta with diced tomatoes

Let a good tablespoon of La Bruschetta soak briefly with 1 tablespoon of warm water, then stir into 4 to 6 tablespoons of olive oil. If you prefer it classic, add fresh diced tomatoes and basil and spread the mixture over toasted ciabatta. Cream cheese, feta or crème fraîche are suitable as a binding agent for a dip. Stored in a dry, dark place in the cupboard, the aroma will last the longest.