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Old 12-24-2010, 12:07 PM
CaliforniaCook CaliforniaCook is offline
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Default Show Me Your Bruschetta

My usual go-to is caprese - fresh tomatoes, garlic, olive oil, fresh basil & fresh mozzarella (sometimes adding kalamatas).

I have two shrimp ideas in the making - one is a Greek shrimp bruschetta w/ feta & greek seasoning, & another with shrimp, garlic, tomatoes & pesto (below):

http://find.myrecipes.com/recipes/re...10000000682944

http://www.womansday.com/Recipes/Gar...schetta-Recipe

What do you like on your bruschetta/Crostini?
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Old 12-29-2010, 03:31 PM
CaliforniaCook CaliforniaCook is offline
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Default Re: Show Me Your Bruschetta

I made the shrimp bruschetta over the Holidays & it was a big hit. Plan on making it again for New Year's.

Shrimp Bruschetta

24 thin slices French bread
Olive oil cooking spray
1 cup diced plum tomatoes
1 T bsp olive oil
3⁄4 tsp minced garlic
1⁄4 tsp each salt and pepper
24 medium shrimp
1⁄4 cup pesto
Garnish: small basil leaves

Heat broiler. (I used my indoor grill.) Place bread on baking sheet; coat with cooking spray. Broil 2 to 3 minutes, turning once, until lightly toasted.

Put tomatoes, 1 tsp of the oil, 1⁄2 tsp of the garlic, and the salt and pepper in a bowl. Toss to coat.

Heat remaining 2 tsp oil in a large nonstic skillet. Add shrimp and remaining 1⁄4 tsp garlic. Saute 2 minutes or just until shrimp are cooked through. Remove from heat.

Spread each piece of toasted bread with about 1⁄2 tsp pesto. Top with about 1⁄2 Tbsp tomato mixture, then one shrimp.


ETA: Another idea - if you're not a pesto fan, chimichurri sauce is another way to go. Enjoy.

Last edited by CaliforniaCook; 12-29-2010 at 03:48 PM.
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