Bruschetta with Minced Eschalots

    18 minutes

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

    87 people made this

    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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    Reviews in English (82)


    Delicious! However, the second time I made them, I prepared the mixture the night before so the flavors could develop, and it was twice as good. This will be one of my favorites in the future. Thank you, Doreen.  -  26 Jan 2003  (Review from Allrecipes USA and Canada)


    This recipes is wonderful, served it as an appetizer for New Years Eve. I thought it was a little bland. I added 2-3 tablespoons of balsalmic vinegar to the tomato basil mixture. Then after the bread was toasted and the tomato mixture was on the bread, I sprinkled shredded provolone cheese on top and put it back in the oven until the cheese was slightly melted. This disapeared as soon as we got it out of the oven.  -  01 Jan 2006  (Review from Allrecipes USA and Canada)


    This made a beautiful presentation! Basil and tomatoes fresh from my father's garden, along with the toasted bread. There was a little left over, and the next day it smelled and tasted even more wonderful than it did the night before! The basil was a little wilted the next day, though, so next time I'll mix everything together but the basil the night before, and then cut and add the basil just before serving.  -  25 Aug 2003  (Review from Allrecipes USA and Canada)