More Bruschetta Candles – Grilled Vegetables with Marinara Sauce and Cheese

Having previously created two different types of bruschetta, today I made a third kind using a new asparagus mold. Pictured below is Texas toast topped with a zesty Marinara Sauce, cheese, and grilled vegetables. The vegetables included mushrooms and asparagus. I also added a grilled tomato (which is technically a fruit and not a vegetable).

Bruschetta candles are fun to make. Even though each one may use identical components, the way I choose to assemble them varies. Each product is individually hand crafted and each is unique.

The new asparagus molds came from an Etsy vendor. Having learned a valuable lesson during the assembly of this grilled steak candle about the importance of laying delicate wax components flat to minimize the chances of breakage, all of the asparagus on these models were laid flat.

Additional support was added by layering cheese on top. The cheese also added an interesting visual element to these candles.

The tomato was made using a mixture of Golden Soy Wax 444 and medium density candle gel that was melted and poured into a tomato mold that came as part of a plastic hamburger mold kit. Acrylic paint (black and brown-black) was brushed on to simulate charring.

To make a traditional bruschetta (toasted bread brushed with olive oil and topped with chopped tomatoes and herbs), I’ve ordered an olive leaf fragrance oil from Lone Star Candle Supply. Since I’ve run out of garlic having expended the last of my garlic fragrance on the production of garlic bread, I’ve also placed an order with another supplier for a couple of 16 oz. bottles of garlic fragrance oil.

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