With all the flavors of bruschetta, this dish goes well with grilled fish or steak.
1 garlic clove
3 ounces French bread, torn into pieces
2 teaspoons butter, melted
1 teaspoon olive oil
1/3 cup finely chopped shallots
1 pint grape tomatoes
1 pint yellow pear tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 425°.
With food processor on, drop garlic through food chute; process until finely chopped. Add bread; pulse until coarse crumbs measure 1 3/4 cups. Drizzle breadcrumbs with butter; pulse to combine.
Heat oil in a medium ovenproof skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add tomatoes, salt, and pepper; sauté 1 1/2 minutes or just until heated. Stir in parsley. Sprinkle evenly with breadcrumb mixture. Lightly coat with cooking spray. Bake at 425° for 7 minutes or until golden brown. Let stand 5 minutes before serving.