Tomatoes, olive oil, vinegar, garlic, spices -- simple, fresh ingredients that produce a complex flavor. After hours of roasting, Vermont Homestead Gourmet's Bruschetta Topping is ready to eat.
Husband and wife duo George and Tracy Chaleff put everything to the side to start the business three years ago.
Reporter Gina Bullard: What is it about this bruchetta that sets it apart?
George Chaleff: The taste. There's noting out there that tastes as good as our bruchetta.
They knew they had to bottle and sell Tracy's recipe after friends and family continued to gobble it up. "It seemed like no matter who came over to have the tray of roasted bruschetta -- it was gone," George said.
Produced at the Food Venture Center in Hardwick, the products are now on store shelves in Vermont, New Hampshire and Massachusetts. A jar costs about $9.
George Chaleff: If we made this the bruschetta, it would sell -- I know it would.
Reporter Gina Bullard: Is it selling?
George Chaleff: It's selling in Vermont, New Hampshire and Massachusetts.
Tracy Chaleff: People see the jar and they go, 'Oh, it's salsa.' No, no, no, no, no -- not even close.
Reporter Gina Bullard: A lot of work goes into it.
Tracy Chaleff: Yes, like an 11-12 hour day -- and you can't rush it.
There's no shortage of garlic in this recipe.
Reporter Gina Bullard: There was so much garlic in there. I love garlic, but it made me a little nervous. What does it do?
Tracy Chaleff: It mellows out. The roasting sweetens the tomatoes and it totally mellows it out.
She isn't lying. "This is so good, this has so much flavor," Tracy said.
Just warm it up and it's ready to serve on bread, as a pasta sauce, or as a finishing sauce for chicken or fish -- the possibilities are endless.
Along with the bruschetta the couple also makes goat cheese spreads. For the savory lovers, there's an olive garlic. And for people with a sweet tooth, a maple cranberry spread.
Flavor packed Made in Vermont ways to top your day.
PO Box 4508