Name: Pumpkin-Shrimp Bruschetta
Total time: 35 min
Yield: 20 appetizers
Ingredients: 20 fresh or frozen jumbo shrimp in shells; 1 cup canned pumpkin; ½ cup crumbled goat cheese, at room temperature (2 ounces); 1 tablespoon lemon juice; 1 tablespoon honey; 1 cup arugula; ½ cup finely chopped red onion; ½ cup toasted pumpkin seeds*; ¼ cup bottled Italian vinaigrette salad dressing; 20 baguette-style French bread; 2 tablespoons olive oil; 2 ounces Parmesan cheese, shaved (optional)

Directions

Step 1

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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Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Per Serving:

116 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 37mg; sodium 156mg; potassium 122mg; carbohydrates 10g; fiber 1g; sugar 2g; protein 8g; trans fatty acid 0g; vitamin a 1992IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 50mg; iron 2mg.

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Ingredients

Directions

*Test Kitchen Tip:

Nutrition Facts

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Ingredients

Directions

*Test Kitchen Tip:

Nutrition Facts