Bruschetta with Shallots

Bruschetta with Shallots

65
DOREENB 2

"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 15 m {{adjustedServings}} servings 162 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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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Reviews 65

  1. 82 Ratings

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ANNE LAMBORN
1/25/2004

Delicious! However, the second time I made them, I prepared the mixture the night before so the flavors could develop, and it was twice as good. This will be one of my favorites in the future. Thank you, Doreen.

DeNean
1/1/2006

This recipes is wonderful, served it as an appetizer for New Years Eve. I thought it was a little bland. I added 2-3 tablespoons of balsalmic vinegar to the tomato basil mixture. Then after the bread was toasted and the tomato mixture was on the bread, I sprinkled shredded provolone cheese on top and put it back in the oven until the cheese was slightly melted. This disapeared as soon as we got it out of the oven.

kweb4
1/25/2004

This made a beautiful presentation! Basil and tomatoes fresh from my father's garden, along with the toasted bread. There was a little left over, and the next day it smelled and tasted even more wonderful than it did the night before! The basil was a little wilted the next day, though, so next time I'll mix everything together but the basil the night before, and then cut and add the basil just before serving.