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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Seafood Bruschetta
Makes: 48
servings
Start to Finish
20 mins
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon snipped fresh chives
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh mint
- 2 cloves garlic, minced
- 1 cup crabmeat or one 6 1/2-ounce can crabmeat, drained, flaked, and cartilage removed
- 8 ounces peeled, deveined, cooked shrimp, coarsely chopped
- 1 cup chopped roma tomatoes (3 medium)
- 1/2 cup finely chopped onion (1 medium)
- 1 8 ounce loaf baguette-style French bread
- Freshly ground black pepper
- Fresh mint (optional)
Directions
1. In a medium bowl combine 1 tablespoon of the olive oil, the lemon juice, chives, basil, mint, and garlic. Add crabmeat, shrimp, tomatoes, and onion; toss to coat.
2. Cut bread into 48 thin slices. Arrange bread slices on a large baking sheet. Brush one side of each slice with some of the 2 tablespoons olive oil; sprinkle lightly with pepper. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until toasted.
3. To serve, spoon seafood mixture onto the oiled side of each toasted slice. If desired, garnish with fresh mint. Serve immediately. Makes 48 appetizer servings
Nutrition Facts
(Seafood Bruschetta)
- Servings Per Recipe 48,
- cal. (kcal) 30,
- Fat, total (g) 1,
- chol. (mg) 13,
- carb. (g) 3,
- pro. (g) 2,
- vit. A (IU) 49,
- vit. C (mg) 1,
- sodium (mg) 50,
- calcium (mg) 10,
- iron (mg) 0,
- Lean Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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