Bruschetta with shallots

Bruschetta with shallots

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.


  • 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.

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