Recipes Appetizers and Snacks Bruschetta Recipes Bruschetta with Shallots 4.8 (105) 83 Reviews 18 Photos 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. Submitted by Doreen Updated on April 30, 2024 Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 15 mins Total Time: 15 mins Servings: 16 Yield: 8 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 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 ⅓ cup extra virgin olive oil 3 cloves garlic, cut into slivers ¼ cup extra virgin olive oil 1 (1 pound) loaf Italian bread, cut into 1/2 inch slices Directions In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil. 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. Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture. I Made It Print 134 home cooks made it! Nutrition Facts (per serving) 162 Calories 9g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 162 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 7% Sodium 169mg 7% Total Carbohydrate 17g 6% Dietary Fiber 1g 5% Total Sugars 2g Protein 3g 6% Vitamin C 7mg 8% Calcium 34mg 3% Iron 1mg 6% Potassium 158mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.