Recipe by DOREENB
"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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roma (plum) tomatoes, chopped
chopped fresh basil leaves
fresh lemon juice
salt to taste
freshly ground black pepper to taste
extra virgin olive oil
garlic, cut into slivers
extra virgin olive oil
1 (1 pound) loaf
Italian bread, cut into 1/2 inch slices
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.
Needs something, like a few more ingredients, or maybe fewer tomatoes. Not bad.
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.
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.
what an elegant rendition for bruschetta! Very tasty.
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
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Bruschetta with Shallots
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 83
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