Tomato and Basil Toast by breadbakebeyond

Yarin Shachagi

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Tomato and Basil Toast

breadbakebeyond

2 toasts

US

original

metric

Picture for Tomato and Basil Toast

2 toasts

US

original

metric

Ingredients

For the shallot confit

3 - 4 small or medium sized shallots

Olive oil

For the toast

¼ cup cherry tomatoes cut into quarters

1 tbsp. fresh basil chopped

1 tbsp. lemon juice

½ tbsp. olive oil

Salt and pepper

Balsamic glaze

3 - 5 thin slices of Parmigiano Reggiano

Directions

Step 1

Make the shallot confit

Step 2

Peel the shallots and place them in a saucepan with oil over low heat. Cook for about 60-90 minutes until the shallots are soft.

Step 3

Let it cool to room temperature before serving.

Step 4

Make the toast

Step 5

Lightly toast the bread.

Step 6

Using a butter knife, spread the shallot confit over the toast.

Step 7

Place the cherry tomatoes in a bowl. Add lemon juice, olive oil, basil, salt, and pepper. Mix well.

Step 8

Top the toast with the tomato-basil salad.

Step 9

Drizzle with balsamic glaze.

Step 10

Add Parmigiano Reggiano slices and serve!

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