Bruschetta with Shallots

Name: Bruschetta with Shallots
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings freshly ground black pepper to taste; 59 milliliters extra virgin olive oil; 237 milliliters chopped fresh basil leaves; 3 cloves garlic, cut into slivers; 454 grams Italian bread, cut into 1/2 inch slices; 1 teaspoon fresh lemon juice; 12 roma (plum) tomatoes, chopped; 8 servings salt to taste; 2 Tbsps minced shallots

The recipe Bruschetta with Shallots is ready in approximately 15 minutes and is definitely a super vegan option for lovers of Mediterranean food. This recipe serves 8. This hor d'oeuvre has 397 calories, 6g of protein, and 27g of fat per serving. If you have roma tomatoes, extra virgin olive oil, bread, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.

Ingredients you will need

Minced Garlic

Roma Tomato

Lemon Juice

Olive Oil

Shallot

Pepper

Basil

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Sauce Pan

Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.

Ingredients you will need

Roma Tomato

Olive Oil

Garlic

Bread

Toast

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

8servings

freshly ground black pepper to taste 59milliliters

extra virgin olive oil 237milliliters

chopped fresh basil leaves 3cloves

garlic, cut into slivers 454grams

Italian bread, cut into 1/2 inch slices 1teaspoon

fresh lemon juice 12

roma (plum) tomatoes, chopped 8servings

salt to taste 2Tbsps

minced shallots

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.