Seafood Bruschetta

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  • 3 Tbsp. olive oil

  • 1 Tbsp lemon juice

  • 1 Tbsp snipped fresh chives

  • 1 Tbsp snipped fresh basil

  • 2 cloves garlic, minced

  • 1 C. crabmeat

  • 1 lb. peeled, deveined, roasted shrimp, coarsely chopped

  • 2 large tomatoes, diced

  • 1 onion, finely diced

  • 18 oz. loaf baguette-style French bread

  • Freshly ground black pepper

 

Toss the shrimp with olive oil, s & p. Roast in a 400 degree oven for 6 minutes or until shrimp are just cooked. 

In a medium bowl combine 1 tablespoon of the olive oil, the lemon juice, chives, basil, mint, and garlic. Add crabmeat, shrimp, tomatoes, and onion; toss to coat.

Cut bread into 48 thin slices. Arrange bread slices on a large baking sheet. Brush one side of each slice with some of the 2 tablespoons olive oil; sprinkle lightly with pepper. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until toasted.

To serve, spoon seafood mixture onto the oiled side of each toasted slice. Serve immediately. 

Makes 24 slices


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