Saturday, January 14, 2012

Bruschetta recipe

I've made this recipe so many times, and everytime it comes out awesome.  I think the trick is, is to make it and let it sit over night.  When you're ready to eat, make the bread.  Watch them close under the broiler, they will burn fast!  You can also use regular onions, you don't necessarily need to use shallots.   Enjoy!

Bruschetta with Shallots


  • 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


  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.

Source:  All Recipes