Bruschetta with Shallots recipe

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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
⅓ cup extra virgin olive oil
3 cloves garlic, cut into slivers
¼ cup extra virgin olive oil
1 (1 pound) loaf Italian bread, cut into 1/2 inch slices

Nutrition Info

161.6 calories
carbohydrate: 16.7 g
cholesterol: : -
fat: 9.2 g
fiber: 1.4 g
protein: 3.1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 168.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 cups

Recipe Note

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.

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