Friday, July 23, 2010
Tonight's appetizer---Gluten Free Shrimp Bruschetta
* 4 slices GF bread
* 10 shrimp sauteed in olive oil, butter and lemon, tail removed and chopped
* 2 Roma tomatoes, chopped
* 2 TBSP basil pesto
* Kosher salt and freshly ground black pepper
Heat the oven to 350 degrees F.
Slice the bread into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.