Ingredients
For the shallot confit
3 - 4 small or medium sized shallots
Olive oil
For the toast
¼ cup cherry tomatoes cut into quarters
1 tbsp. fresh basil chopped
1 tbsp. lemon juice
½ tbsp. olive oil
Salt and pepper
Balsamic glaze
3 - 5 thin slices of Parmigiano Reggiano
Directions
Step 1
Make the shallot confit
Step 2
Peel the shallots and place them in a saucepan with oil over low heat. Cook for about 60-90 minutes until the shallots are soft.
Step 3
Let it cool to room temperature before serving.
Step 4
Make the toast
Step 5
Lightly toast the bread.
Step 6
Using a butter knife, spread the shallot confit over the toast.
Step 7
Place the cherry tomatoes in a bowl. Add lemon juice, olive oil, basil, salt, and pepper. Mix well.
Step 8
Top the toast with the tomato-basil salad.
Step 9
Drizzle with balsamic glaze.
Step 10
Add Parmigiano Reggiano slices and serve!