Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings

Pumpkin and goat cheese join forces in the fall-flavored bread spread that's hiding in the center of this shrimp bruschetta recipe. To round out the bruschetta toppings, add a fresh arugula salad and crunchy pumpkin seeds.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

total:
35 mins
Servings:
20
Yield:
20 appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.

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  • Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.

  • In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.

  • Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.

  • Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

*Test Kitchen Tip:

To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

Nutrition Facts

116 calories; fat 5g; cholesterol 37mg; saturated fat 1g; carbohydrates 10g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 8g; vitamin a 1992.2IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 156mg; potassium 122mg; calcium 50.5mg; iron 1.8mg.
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