Simple, fresh, and delicious, this bruschetta is a little slice of summer you can enjoy all year long!

Crab & Shrimp Bruschetta

Prep: 15 minutes
Cook: 5 minutes
Serves: 12

  • 4 garlic cloves
  • ¾ cup Our Family extra virgin olive oil
  • 4 medium Roma tomatoes, diced (2 cups)
  • 1 cup refrigerated or canned white and/or lump crabmeat, drained and picked through
  • 1 cup cooked 70-90 count peeled and deveined shrimp, thawed if necessary (6 ounces)
  • ¼ cup rice vinegar
  • 3 tablespoons sliced fresh basil leaves
  • ½ teaspoon Our Family salt
  • ¼ teaspoon Our Family ground black pepper
  • 1 loaf French baguette
  • ¼ cup Our Family finely shredded Parmesan cheese
    1. In blender, puree garlic, and oil until smooth. In large bowl, combine 3 tablespoons oil mixture, tomatoes, crabmeat, shrimp, rice vinegar, basil, salt, and pepper.
    2. Cut bread into 1-inch-thick slices and brush generously with remaining oil mixture. Preheat grill pan over high heat. Grill bread slices 1 minute per side. To serve, spoon seafood mixture onto bread; top with cheese.

Approximate nutritional values per serving:
241 Calories, 14g Fat (2g Saturated), 50mg Cholesterol, 343mg Sodium, 18g Carbohydrates, 1g Fiber, 10g Protein

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