Seafood Bruschetta
Source of Recipe
rdj
Seafood Bruschetta
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon snipped chives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh mint
1 teaspoon bottled minced garlic
6 ounces frozen crabmeat, thawed and drained, or one 6.5-ounce can
crabmeat, drained, flaked, and cartilage removed
8 ounces peeled, deveined, and cooked shrimp, coarsely chopped
1 cup chopped plum tomatoes
1/2 cup finely chopped onion
1 8-ounce loaf baguette-style French bread
2 tablespoons olive oil
Freshly ground pepper
Fresh chives (optional)
In a mixing bowl, stir together the 1 tablespoon olive oil, lemon
juice, snipped chives, basil, mint, and garlic. Add crabmeat, shrimp,
tomatoes, and onion; toss to coat. Transfer to a storage container;
cover and chill up to 24 hours.
Cut baguette into 48 thin slices; brush one side of each slice with
some of the 2 tablespoons olive oil; sprinkle lightly with pepper.
Arrange bread slices, brushed sides up, on a baking sheet.
Broil 3 to 4 inches from heat for 1 to 2 minutes or until
toasted. Turn over and broil other side until toasted; cool.
To transport to a picnic or party, seal toasts in a self-sealing
plastic bag. If using fresh chives, seal them in a self-sealing plastic
bag. Transport seafood mixture and chives in an insulated cooler
with ice packs; transport toasts in a picnic basket.
To serve, spoon some seafood mixture on top of each toast. Arrange
toasts on a serving platter. If desired, garnish with fresh chives.
Serve at once.
Makes 48 appetizer servings.
Nutrition facts per serving:
calories: 24, total fat: 1g, saturated fat: 0g
cholesterol: 12mg, sodium: 39mg, carbohydrate: 2g
fiber: 0g, protein: 2g
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