CARIBBEAN SHRIMP BRUSCHETTA © copyright – all rights reserved
1 pound cooked peeled shrimp, coarsely chopped
1 cup shredded Monterey Jack Cheese (put in freezer to harden before grating)
1 medium ripe mango, peeled and chopped
¼ cup finely chopped red bell pepper
¼ cup finely chopped scallions
2 tablespoons fresh lime juice
½ teaspoon freshly ground allspice
1 tablespoon fresh thyme
1 jalapeno pepper, finely minced
½ teaspoon sea salt
French bread, cut into ½” slices
¼ cup extra-virgin olive oil
- Preheat oven to 400 degrees.
- Mix all ingredients in medium bowl until well-blended.
- Place sliced French bread on parchment covered baking sheet. Brush each piece with olive oil. Bake for 6 to 8 minutes until lightly toasted, turning over once.
- Spoon shrimp mixture evenly onto toasted bread slices. Bake for an additional 8 to 10 minutes or until heated through and cheese is melted.
Baking sheet covered with parchment paper Cutting board
Sharp knife Measuring spoons Measuring cups
Microplane Bread knife Scissors for cutting herbs
Reamer Small bowl Large bowl