Bruschetta Two Ways

Bruschetta Two Ways

Chef Brooks makes two delicious bruschetta recipes!
Bruschetta Two Ways


1 French Baguette Loaf, sliced into ¼ inch slices
2 tablespoons olive oil

Shrimp-Feta & Basil Filling
¼ olive oil
2 lb. 21-25 count shrimp, cooked & cooled
8 oz. Feta cheese crumbles
8 basil leaves, chiffonade
Tone’s® Salt & Pepper to taste
2 tablespoons honey

Strawberry Nutella
3 large strawberries, stem removed & sliced
10 fresh mint leaves
1 cup Nutella® spread
¼ cup balsamic vinegar
1 pint blackberries

•Preheat oven to 350⁰F.
•Slice the baguette and lay it out on a sheet tray.
•Drizzle each slice with olive oil.
•Bake in the oven for 4-5 minutes until golden brown then set aside.
•Make the shrimp filling by using a medium skillet over a stove top. Season shrimp to taste with Tone’s® Salt & Pepper and cook until pink. Then let cool.
•In a medium bowl combine feta cheese crumbs and basil leaves then add shrimp. Toss to coat.
•Place shrimp on top of the toast points of the baguette. Sprinkle some of the extra feta cheese crumbles on top. Finish by drizzling each piece of bread with honey and serve.
•For strawberry topping, in a small sauce pan place balsamic vinegar and blackberries over the stovetop. Let heat to reduce then let cool for 1 hour.
•With a butter knife, spread Nutella® onto each toast point.
•Add 2 mint leaves to each piece of bread and 3 slices of strawberry. Top with blackberry balsamic and serve.
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