Bruschetta with Minced Eschalots

    Bruschetta with Minced Eschalots

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    This delicious bruschetta is made with fresh tomatoes, minced eschalots, garlic, fresh herbs and olive oil.

    Serves: 16 

    • 12 roma tomatoes, chopped
    • 1 tablespoon minced garlic
    • 2 tablespoons minced eschalots
    • 1 cup chopped fresh basil leaves
    • 1 teaspoon fresh lemon juice
    • salt to taste
    • freshly ground black pepper to taste
    • 1/3 cup (80ml) extra virgin olive oil
    • 3 cloves garlic, cut into slivers
    • 1/4 cup (60ml) extra virgin olive oil
    • loaf Italian or ciabatta bread, cut into 1cm slices

    Preparation:15min  ›  Cook:3min  ›  Ready in:18min 

    1. In a large bowl, toss together the roma tomatoes, minced garlic, eschalots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
    2. Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
    3. Toast the bread slices and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.
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