Bruschetta With Shallots Recipes

Steps:

• For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
• For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
• In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

Steps:

• Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Steps:

• chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
• add red wine vinegar and oil, and salt/pepper and mix well.
• let sit.
• meanwhile grill/ or broil bread until just toasted.
• serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

Steps:

• Heat a heavy-bottomed pan over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the onions and salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.
• Turn the heat down to medium and add Marsala. Cook, stirring often, for what will seem like an eternity, until the onions are fully melted and dark brown, approximately 20 to 30 minutes.
• Heat a heavy-bottomed pan with high sides over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add butter. When butter foams, add mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, approximately 15 to 20 minutes.
• Reduce heat to medium low and, using a wooden spoon, create a well in the middle of the mushrooms. Add thyme, salt, black pepper and shallots; sweat until shallots have cooked through and become translucent, approximately 3 to 5 minutes.
• Return heat to high and add sherry vinegar to deglaze pan, then add cream and bring to a low boil.
• Check for seasoning. Mushrooms can be reserved until needed, then reheated over a medium flame. Add a splash of extra cream to loosen, if needed.
• Grill or toast bread to a light char.
• Spread 2 tablespoons caramelized onions over each piece of toast, followed by approximately 1/4 cup of creamed mushrooms.
• Garnish with minced chives.

Steps:

• Preheat broiler. Heat oil in heavy small skillet over medium heat. Add shallots and sauté until tender, stirring frequently, about 5 minutes.
• Broil 1 side of bread until toasted. Spread shallot mixture on second side of bread. Sprinkle generously with pepper and cheese. Broil until beginning to brown. Serve immediately.

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss 1 thinly sliced shallot, 3 tablespoons olive oil, 1 teaspoon chopped rosemary and a pinch of salt; set aside 10 minutes. Spread softened butter on the toast rounds. Top with sliced bresaola (cured beef) and the marinated shallot. Drizzle with the marinade.

Steps:

• 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.

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

Steps:

• 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.

Steps:

• 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.

Steps:

• 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.

Steps:

• 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.