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Appetizers
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| Preptime |
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15 minutes
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Ingredients |
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12 roma (plum) tomatoes, chopped
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1 tablespoon minced garlic
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2 tablespoons minced shallots
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1 cup chopped fresh basil leaves
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1 teaspoon fresh lemon juice
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salt to taste
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freshly ground black pepper to taste
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1/3 cup extra virgin olive oil
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3 garlic cloves, cut into slivers
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1/4 cup extra virgin olive oil
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1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
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Instructions |
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In a large bowl, toss together the roma tomatoes,
minced garlic, shallots, basil, lemon juice, salt,
pepper and 1/3 cup olive oil.
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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.
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Toast the bread slices, and brush with the olive oil
heated with garlic. Top slices with the roma tomato
mixture.
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| Serving
Suggestions |
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make ahead to best taste
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Originally Submitted
7/5/2016
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0 Out of 5 from
0 reviews
You can add this Bruschetta with Shallots recipe to your own private DesktopCookbook.
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