Bruschetta with Minced Eschalots

Bruschetta with Minced Eschalots


85 people made this

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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