Wajos Basil Bruschetta Spice Mix. Tomato flakes, basil and lemon peel, mild and garlic-free – the Bruschetta spice mix for anyone who has to be at the office the next morning.
Wajos Basil Bruschetta Spice Mix is a dry blend of just under 66 percent tomato flakes, salt, onions, 6.7 percent basil, paprika, olive oil, parsley, lemon peel and pepper, 85 g from Dohr on the Moselle. No garlic, no ready-made spread, no pesto, but a spice mix that you stir with water and olive oil to make a topping for toasted bread. Vegan.
Basil Bruschetta Spice Mix from Wajos is our go-to jar for Tuesday evenings: the kids are hungry, the fridge has half a baguette and a bit of leftover mozzarella, and we don't feel like cooking. Slice the baguette, put it under the grill briefly, mix two spoonfuls of the blend with olive oil and a splash of water, spread it on top, add mozzarella – done. It tastes of tomato and basil, a little of lemon, and nobody smells of garlic the next day. This is exactly why Wajos created this variety: the mild Bruschetta.
Tomato and basil, lemon peel for freshness, just a hint of pepper
Once mixed, the blend smells of tomato and basil, like the tomato part of a Caprese salad. Tomato flakes make up two-thirds of the blend and provide sweetness and color, the 6.7 percent basil adds a green note, and parsley and lemon peel provide a freshness that other Bruschetta varieties lack. Onion adds seasoning, and there is only a hint of pepper. To be honest, the mix is salty, 8 grams per 100 grams, and clearly sweet with 36 grams of sugar – almost all of which comes from the tomato flakes. It contains natural flavorings. It is not suitable for anyone expecting a bold Bruschetta with garlic – in that case, the Classic Bruschetta Spice Mix with 7.5 percent garlic is the right choice.
On bread, in dressings, as a dip and in cream cheese
The basic method: mix two tablespoons of the blend with three tablespoons of olive oil and one tablespoon of water, let it soak for ten minutes, and spread it on toasted ciabatta or baguette. Top with diced fresh tomato and a leaf of basil and it looks like something from an Italian restaurant. A teaspoon in a dressing of vinegar and oil turns leafy greens into a tomato salad in terms of flavor. Mixed with quark or yogurt, it becomes a dip; with cream cheese, it becomes a spread for school lunches. And a spoonful in a marinade for chicken or grilled vegetables works just as well. It is not suitable for sprinkling dry over pasta – the flakes need oil and time, otherwise they stay hard.
Our tip: Toasted bread with the prepared mix, mozzarella and a few drops of Basil Infused Olive Oil – double the basil, our dinner on warm days.
From the spice shelf of a factory on the Moselle
Wajos blends its Bruschetta varieties in Dohr near Cochem on the Moselle, in the same building where cremas, oils and liqueurs are created – most of the around 900 items are tested in their own laboratory. The company originated from the Oster family winery in Ediger-Eller, 15 generations of winemakers; Walter Josef Oster began with liqueur in the 1980s, and his son Peter Oster and Ulf Schwichtenberg built it into a brand with over 80 employees and their own stores.
The jar for garlic skeptics, kids and lunchboxes
The Basil Bruschetta is the jar for everyone who likes Bruschetta but doesn't tolerate garlic well or dislikes the smell, and for families with children who eat along – it is mild enough that they enjoy it. As a gift, it fits well next to a bottle of olive oil or in a set with the Olive Bruschetta Spice Mix; you can find all varieties on our Wajos page. Stored in a dry, dark place, the jar lasts a long time; 85 grams are enough for about 14 servings. It is not suitable for anyone who dislikes sweetness in savory dishes – the tomato contributes a lot of it.
Tomato, basil and lemon peel, garlic-free, mixed with olive oil – the Bruschetta mix from the Moselle that we also have on the table on Tuesdays.
