It sounds a bit crazy to be excited about glass preserving jars, but I am! We have just received our shipment of WECK preserving jars, made in Germany since 1892, these quality jars have a million uses particularly when you have the plastic keep fresh lid, so fabulous for food storage and serving as they look great and have a nice smooth rim. The small size would make gorgeous butter or salt dishes, the large and extra large good vases and the list goes on, expect to see me using them all over the place in the next few months!
I'm sharing a recipe here from New Zealand House and Garden which would be amazing made up in a WECK jar.....
TOMATO, BASIL AND MOZZARELLA BRUSCHETTA POTS
500g cherry tomatoes
8 basil leaves torn
1 teas capers
1 tablespoon olive oil
1 tablespoon of balsamic vinegar
2 cloves garlic crushed
1 teas brown sugar
3 tablespoons basil pesto
100g fresh mozzarella cut into 6 slices
1/4 cup pine nuts lightly toasted
bruschetta or similar toasted bread to serve
place halved tomatoes on a grill tray, cut side up, and cook under a hot grill for about 5 minutes or until they just start to colour. Cool. Place basil leaves, capers, oil, vinegar, garlic and brown sugar in a bowl. Season to taste with salt and freshly ground pepper and mix well. Add tomatoes and toss gently to coat. Leave to sit for at least an hour to allow flavours to infuse. To assemble pots, place about half a tablespoon of pesto in the bottom of each jar then add a few tomatoes, a slice of mozzarella, followed by another layer of tomatoes. Drizzle over any remaining dressing to top up the jars , sprinkle with pine nuts and seal. Serve room temperature with bread.
makes 2 1/2 cups.