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