Discover the taste of Italy with this simple yet flavourful Bruschetta with Shallots recipe. Fresh tomatoes, aromatic basil and a hint of lemon come together on crusty olive oil-brushed bread for a delicious starter. Perfect for sharing, this dish brings a bit of the Mediterranean to your table.
Ingredients:
- 12 Roma (plum) tomatoes, chopped
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallots
- 1 cup fresh basil leaves, chopped
- 1 teaspoon fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- ⅓ cup extra virgin olive oil (for the tomato mixture)
- 3 cloves garlic, sliced
- ¼ cup extra virgin olive oil (for the bread)
- 1 (1lb) loaf of Italian bread, cut into 1/2 inch slices
Method of preparation:
Make the tomato mixture:
In a bowl, combine the chopped tomatoes, minced garlic, minced shallots, chopped basil and lemon juice.
Season to taste with salt and freshly ground black pepper.
Drizzle with ⅓ cup extra virgin olive oil and mix well.
Leave to stand for 15-20 minutes to allow the flavours to meld.
Prepare the bread:
Preheat the oven to 190°C (375°F).
Place the slices of bread on a baking sheet.
Brush each slice lightly with the remaining ¼ cup extra virgin olive oil.
Place a garlic clove on top of each slice.
Toast in the oven for 5-10 minutes or until golden and crisp.
Assemble the bruschetta:
Remove the garlic slices from the toasted bread (optional).
Spoon a generous amount of the tomato mixture onto each slice of toasted bread.
