Two shallots, minced, and macerated (marinated) in one cup of Prosecco for at least two hours
An additional quarter cup of Prosecco
Instructions
Slice tomatoes and arrange on a platter. Strain the shallots and spoon over the tomatoes. Top with the additional Prosecco and season with salt and pepper.
Garnish with minced fennel tops, if desired
Originally Submitted
6/30/2009
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