Bruschetta with Shallots
Source of Recipe
Doreen
Recipe Introduction
Shallots are the special ingredient in this easy, filling
bruschetta. The tomato mixture tastes best when prepared ahead of
time and chilled for approximately 1 hour. Prep Time:
approx. 15 Minutes. Ready in: approx. 15 Minutes. Makes 8 cups
(16 servings).
List of Ingredients
12 roma (plum) tomatoes, chopped
1 tablespoon minced garlic
2 tablespoons minced shallots
1 cup chopped fresh basil leaves
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste
1/3 cup extra virgin olive oil
3 cloves garlic, cut into slivers
1/4 cup extra virgin olive oil
1 (1 pound) loaf Italian
bread, cut into 1/2 inch slices
Recipe
Directions
1 In a large bowl, toss together the roma tomatoes,
minced garlic, shallots, 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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