Recipe: Spinach-Parmesan Bruschetta with Pesto Coated Shrimp
At a cocktail party potluck, this appetizer took center stage. Guests were snatching the glistening shrimplet jewels from the tray faster than you can say bruschetta; so I slapped their fingers and took a couple of quick pics before they disappeared.
Yield: 24 pieces
- 24 cooked, large, shrimp (thawed if frozen)
- 1/4 cup [prepared pesto](http://www.annarbor.com/entertainment/food-drink/peggy-lampmans-thursday-dinnerfeed-brisket-with-bourbon-sauce-1/), homemade preferred
- 24 slices of bread cut diagonally from a baguette
- 1 (10 ounce) package frozen, chopped spinach; thawed, drained and moisture squeezed out with clean cloth or paper towels
- 4 ounces cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 1/3 cup finely chopped white onion
- 1/3 cup mayonnaise
1. With paper towels, pat shrimp dry. With a sharp knife, remove vein if necessary and butterfly shrimp by slicing the rounded side of the shrimp down the center, but not all of the way through. Combine with pesto, cover and refrigerate until ready to use.
2. Preheat broiler. Arrange bread slices on sheet pan. Broil 1 minute, remove from oven and turn. Broil an additional 1-2 minutes or until golden brown. Remove and reserve. (This may be done up to 24 hours in advance, stored in an airtight container.)
3. In a medium bowl, combine spinach, cream cheese, parmesan, onion and mayonnaise. Spread over toasted bread and broil 4 inches from heat, 2-3 minutes, or until topping is hot and sizzling. Top each piece with a pesto-coated shrimp and serve.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on July 15, 2011.