I have never posted a recipe here. Michael and I made an amazing bruschetta, not your traditional bruschette, either: shrimp, avocado, olives, capers, garlic, Italian parsley. It was amazing. Of course, by the time I decided to post this recipe here, the bruschette was gone.............an indication of how good it was. I am hoping to make more later this week and I'll take photos when I do, promise. If you want to try it out yourself, before then (I plan on making this again for our staff luncheon on Thursday) have at it:
(This a modified version of what Romano's Macaroni Grill served this summer)
Makes one serving
2 tblsp Italian Olives (copped fine) - get these in the deli department, mine were labeled Scilian Olives
1 tblsp Capers (chopped fine)
1/2 Avocado (diced)
1 tblsp Fresh Italian Parsley (chopped fin)
4 tblsp Extra Virgin Olive Oil (divided)
1/4 lbs Salad Shrimp (pre-cooked) - from the deli or seafood department, they are so cute!
4 slices of Crusty Italian Break
1 tblsp Red Onion (chopped fine)
1 tblsp Roasted Garlic (chopped fine)
1 can Cannellini Beans (drained and rinsed)
1/2 cup Roma Tomatoes (diced)
2 Tblsp Lemon Juice
Lemon Wedge (for garnish)
Preheat oven to 350, brush both sides of bread slices with olive oil, place on a sheet pan and toast in oven about 5 minutes until they are golden brown.
Chop all other ingredients and combine into a bowl. Lightly toss and allow mixture to chill and flavors to marry in refrigerator for at least 20 minutes. Taste and correct for salt and pepper. Layer mixture onto toasted bread slices and garnish with lemon wedges.
Notes: While it seems there is a lot of chopping, I did like having things finely chopped so you can get so much on small slices of bread. You could use smaller white beans such as Great Northern or Navy Beans; essentially any white bean. Cannellini Beans are the largest of the three basic white beans but use them interchangeably.
If you try this, I'd love to hear if you had as wonderful an experience we we did!