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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. 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 |
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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