Shelly's Recipe

BRUSCHETTA TOPPINGS

Category: Spreads - Hot

Artichoke
1 (6 1/2 oz) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion and baby spinach
5 tbsp mayonnaise
1 clove minced garlic

Combine and top onto baguette slices. Place on ungreased baking sheets and broil 3-4 inch for 3-4 minutes or until lightly browned. Makes 30

BLT
5 maple-flavored bacon strips, cooked and crumbled
1/2 cup finely chopped seeded tomatoes and leaf lettuce
1/2 cup prepared pesto, divided
2 tbsp minced fresh basil
1/4 tsp salt and pepper

Combine first 3 ingredients, 2 tbsp pesto and seasonings; set aside. Brush baguette slices with olive oil. Bake at 400 for 9-11 minutes and spread with remaining pesto. Makes 36

Crab
1/2 cup finely chopped shallots
2 clove garlic, minced
2 tbsp plus 1/4 cup olive oil, divided
2 (6 oz) cans lump shrimp, drained
1 cup chopped seeded plum tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
8 slices Italian bread, (1/2 inch thick)

In a skillet, saute shallots and garlic in 2 tbsp oil until tender. Add the next 4 ingredients; cook and stir for 5-6 minutes. Remove from the heat. Brush both sides of bread with remaining oil. In another skillet, toast bread 1-2 minutes on each side. Cut each slices in half; top with crab mixture. Makes 16