Mediterranean Shrimp Bruschetta |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is as close as I can get to the Bruschetta we used to eat in Catalonia (Northern Spain), simple, easy, and absolutely delicious!! Don't let the shrimp scare you, try it!! Or...leave it out, lol Ingredients:
7-8 assorted, ripe tomatoes (i used red roma, yellow, and orange tomatoes, any will do) |
6 fresh basil leaves |
3oz evoo |
2oz red wine vinegar |
1tsp miced garlic |
4oz fresh mozzerella (pearls, cubed...personal preference) |
salt and pepper to taste |
20 med sz cooked, deveined, tailess shrimp (opt) |
1 loaf french baguette bread (or your favorite) |
Directions:
1. Put Basil leaves, EVOO, Red Wine Vinegar, Garlic, and S/P, if desired, into a blender/food processor to make a salad drsg consistency of the ingredients. You don't HAVE to use a food processor, just chop it and stir it up well :)
2. Dice tomatoes
3. Cut shrimp and mozzerella into bite size pieces
4. Add all ingredients to large bowl and stir well
5. Let chill in fridge for at least an hour for ingredients to marinate tomatoes
6. Slice bread into 1/2in slices and toast in oven
7. *If you prefer a tangier dressing, add more Vinegar, I add more to mine, but the fam doesn't like it that way
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