Sauteed shallots seasoned with a touch of vinegar and fresh herbs are an easy, elegant toast-topper. Bring it all together with some melty cheese and you have an easy starter for any meal or a fun side for steak night. Slightly sweet and nutty Manchego cheese pairs well with savory shallot flavor, but any hard grating cheese would taste great. Similar in flavor to dark-colored regular balsamic, with an extra touch of sugar, white balsamic keeps the shallot topping pretty.
4 (1/2-inch-thick) slices multigrain bread
1 teaspoon olive oil
1 1/2 ounces thinly sliced shallots
1 1/2 tablespoons chopped parsley
1 tablespoon chopped tarragon
1 teaspoon white balsamic vinegar
1 1/2 ounces grated Manchego cheese
Added sugars 1g
Calcium 19% DV
Potassium 4% DV
How to Make It
Preheat broiler to high. Broil multigrain bread until edges begin to brown. Heat olive oil in a skillet over medium-high. Add thinly sliced shallots; cook, stirring often, until crisp and brown, 3 to 5 minutes. Remove from heat; stir in chopped parsley, chopped tarragon, white balsamic vinegar, and grated Manchego cheese. Divide mixture among toasts. Broil until cheese melts, about 2 minutes.
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