Shrimp Bruschetta
Prep: 20 minutes
Bake/Broil: 13 minutes • Serves: 10
1/3 cup chopped drained sun-dried tomatoes in oil, 2-1/2 tablespoons oil reserved
1 pound cooked 21-25 count peeled and deveined Market 32 shrimp, thawed and tail shells removed, if necessary
1/3 cup pine nuts
1/2 cup prepared pesto
1/2 cup PICS 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 and bake 12 minutes or until golden brown and toasted. Makes about 20 crostini.
2.Turn broiler to high. In medium bowl, toss shrimp, pine nuts and tomatoes. Spread crostini with pesto; top with shrimp mixture and sprinkle with cheese. Broil bruschetta 1 minute or until cheese is melted. Makes about 20 bruschetta.
Approximate nutritional values per serving (2 bruschetta):
313 Calories, 18g Fat (3g Saturated), 72mg Cholesterol, 489mg Sodium,
23g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 14g Protein