I'm thinking I want to plant shallots next year in my garden. I've got garlic growing this year and its doing great. I'm too apprehensive to do full fledged onions, so maybe the small unassuming shallot will be my crop for 2011. I love the taste of shallots. They're small, but potent, and lend a great flavor to sauces and vinaigrettes.
This recipe was very simple. I was quite surprised. However, I think that the caramelized shallots and cheese would make a much better topping for flat bread pizza than bruschetta rounds. Sprinkle on a little chopped thyme?
THE RECIPE
Ingredients:
Shallots: $1.29
Olive Oil: had
French Bread: $0.99
Cheese (Asiago): had
Total: $2.28
THE RESULTS
FAST: About 10 minutes total.
EASY: The difficulty lies in cutting up the shallots.
FRESH: Yes, but could improve with a sprinkling of some fresh herbs.
OVERALL: I like the simplicity of the recipe combined with that caramelized shallot flavor. Again, I would maybe add a little chopped parsley or thyme for flavor and garnish. It needs a little punch of color on the top.
This weekend we have bruleed berries (not to be confused with creme brulee). See ya then!
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