Bruschetta with Shallots Recipe - Allrecipes.com
Bruschetta with Shallots Recipe
  • READY IN 15 mins

Bruschetta with Shallots

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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.

 
Most Helpful Critical Review
Feb 24, 2006

Needs something, like a few more ingredients, or maybe fewer tomatoes. Not bad.

 
Jan 01, 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.

 
Jan 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.

 
Jan 25, 2004

what an elegant rendition for bruschetta! Very tasty.

 
Sep 05, 2006

I took the advise of a previous reviewer and made this the night before let the flavors blend. I did not add the basil until about an hour before I wasa going to serve this. I also let the chopped tomato sit in a strainer for quite a while to drain well. Our guests raved about this bruschetta! Thanks Doreen

 
Aug 02, 2010

This was delicious, but we all adore bruschetta anyway! I didn't use the specified amount of oil for the tomato mixture, I just drizzled and tossed until combined...maybe only 1-2 tablespoons...and it was plenty. I did away with the step of warming the oil and garlic. I have always made my bruschetta by just brushing the slices with olive oil and then rubbing a crushed garlic clove across the top. I put the toasts on a platter and let everyone spoon the tomato topping on top so the bread wouldn't get soggy. Someone at the table (not me!) had about 8 slices!

 
Dec 31, 2005

Great recipe! I have picky tomato eaters so I used only 4 romas. The garlic, shallot and basil was more pronounced this way. I cut down on some of fat by doing bread differently. I cut a garlic clove in half and rubbed it on the both sided of bread then toasted on my G. Foreman grill. I added shredded parmesan to top for a garnish. It was a big hit with my family! Will definately make again!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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