ounces fresh or frozen peeled and deveined cooked shrimp
tablespoons olive oil
tablespoon lemon juice
tablespoon snipped fresh chives
tablespoon snipped fresh basil
tablespoon snipped fresh mint
cloves garlic, minced
cup cooked crabmeat, coarsely chopped, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
cup chopped roma tomatoes (3 medium)
cup finely chopped onion (1 medium)
8 ounce loaf baguette-style French bread
Freshly ground black pepper
Fresh mint sprigs (optional)
- Thaw shrimp, if frozen. Preheat broiler. Rinse shrimp; pat dry with paper towels. Coarsely chop shrimp; set aside. In a medium bowl combine 1 tablespoon of the oil, the lemon juice, chives, basil, snipped mint, and garlic. Add shrimp, crabmeat, tomatoes, and onion; toss gently to coat.
- Cut bread into 48 thin slices. Arrange bread slices on a large baking sheet. Brush one side of slices with the remaining 2 tablespoons oil; sprinkle lightly with pepper. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until toasted, turning once.
- Using a slotted spoon, spoon seafood mixture onto oiled sides of toasted bread. If desired, garnish with mint sprigs. Serve immediately.
Nutrition Facts(Seafood Bruschetta)
- Per serving:
- 30 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 13 mg chol.,
- 50 mg sodium,
- 3 g carb.,
- 0 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet