Bruschetta with Shallots

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
• 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

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.