Bruschetta With Lemon Marmalade & Stir-Fried Veggies

This bruschetta tastes absolutely delicious, a welcome change from the usual fare. It is sweet and spicy and salty, all at once, and is a great way to use up the last bits of any tangy marmalade that you might have lying around in your kitchen.


I have Vidya Narayan of Masala Chilli to thank for this recipe. It was she who gave me the idea. 🙂

Now, let’s see how I made this bruschetta with lemon marmalade and stir-fried veggies, shall we?

Ingredients (serves 2):
  1. 4 slices of bread
  2. 4-5 pieces of baby corn, chopped finely
  3. 1 small onion, chopped finely
  4. 4-5 medium-sized mushrooms, chopped
  5. Salt, to taste
  6. Lemon marmalade, as needed (I used Bhuira)
  7. Chilli powder, to taste
  8. Grated cheddar cheese, as needed (I used Amul)
  9. Mixed Italian herbs, as needed
  10. Paprika, as needed
  11. Sun-dried tomato-infused olive oil, as needed (I used the oil from home-made sun-dried tomatoes)
  12. 1 tablespoon olive oil


  1. Let us first get the stir-fried veggies ready. Heat the olive oil a bit, and add in the chopped onion, mushrooms and baby corn.
  2. Add salt and red chili powder to taste. Mix well.
  3. Stir fry the veggies till they are cooked, but not overly mushy. Switch off the gas. Mix in a little mixed Italian herbs.
  4. Allow the stir-fried veggies to cool down a bit, while you get the base ready. For this, cut each slice of bread into half.
  5. Heat a pan till droplets of water dance on it. Place four pieces of bread on it. Drizzle some sun-dried tomato-infused olive oil over one side of the bread. Toast.
  6. Flip the bread pieces over to the other side. Drizzle some more sun-dried tomato-infused olive oil. Toast some more. Switch off gas and place the bread pieces in a serving plate.
  7. Prepare all the bread pieces in a similar way.
  8. Spread lemon marmalade evenly over the toasted bread pieces. Use as much or as little as you want. Spread the veggies on top, and add some grated cheese. Add a dash of paprika and mixed Italian herbs. Serve hot.


  • You can keep the bread as crisp as you want.
  • Let your personal taste preferences dictate the quantity of lemon marmalade, cheese, sun-dried tomato-infused olive oil, paprika and mixed Italian herbs that you want to use.
  • I have used lemon marmalade here, as I wanted to use up the little bit that I had left over. If you don’t have lemon marmalade, any other tangy marmalade would do.
  • You could use any kind of (preferably, thick) bread to make this bruschetta. I had whole wheat bread handy, so I used it.
  • Sun-dried tomato-infused olive oil is nothing but the residual olive oil from a bottle of sun-dried tomatoes. It has the scent of sun-dried tomatoes infused in it.
  • You could use other veggies like zucchini, capsicum, etc. I used whatever I had handy in the kitchen at the moment.


You like? Do try out this bruschetta with lemon marmalade and stir-fried veggies as a snack or side. It is super easy to make!


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