Shrimp Bruschetta
Prep: 10 minutes
Bake/Broil: 13 minutes • Serves: 8
1(10.5-ounce) loaf French baguette, cut diagonally into 3/4-inch-thick slices
1/3cup chopped drained sun-dried tomatoes in oil, 2-1/2 tablespoons oil reserved
1package (10 to 11 ounces) cooked peeled and deveined cocktail shrimp, thawed if necessary, tail shells removed (about 24 shrimp)
1/3cup pine nuts
1/2cup prepared pesto
1/2cup shredded asiago or Parmesan cheese
1/3cup chopped drained sun-dried tomatoes in oil, 2-1/2 tablespoons oil reserved
1package (10 to 11 ounces) cooked peeled and deveined cocktail shrimp, thawed if necessary, tail shells removed (about 24 shrimp)
1/3cup pine nuts
1/2cup prepared pesto
1/2cup shredded asiago or Parmesan cheese
1. Place top oven rack 6 inches from broiler. Preheat oven to 350°. Brush both sides of baguette slices with reserved oil; place in single layer on rimmed baking pan. Bake 12 minutes or until golden brown and toasted.
2. Turn broiler to high. In medium bowl, toss shrimp, tomatoes and pine nuts. Spread toasted baguette slices with pesto; top with shrimp mixture and sprinkle with cheese. Broil bruschetta 1 minute or until cheese melts.
Approximate nutritional values per serving:
316 Calories, 17g Fat (3g Saturated), 85mg Cholesterol,
517mg Sodium, 25g Calories, 1g Fiber, 17g Protein