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.
Original recipe makes 8 cups
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
- In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
- 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.
- Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.
Calories: 162 kcal
Carbohydrates: 16.7 g
Cholesterol: 0 mg
Fat: 9.2 g
Fiber: 1.4 g
Protein: 3.1 g
Sodium: 168 mg