Ingredients
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1 teaspoon olive oil (or spray a small skillet with olive oil)
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6 ounces raw shrimp or 6 ounces prawns, chopped
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3 garlic cloves, finely chopped'
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2 medium mushrooms, minced
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salt and pepper
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4 tablespoons cream cheese, plain or flavored (I used garden vegetable lite)
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6 drops hot sauce (more or less to suit your taste)
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salt and pepper
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8 slices cheddar cheese, pieces (enough to cover each bruschetta, I used aged) or 8 slices of your favorite cheese (Neerdammer is excellent)
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8 slices baguette, 1/2 to 3/4 inch thick
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olive oil, enough to lightly paint one side of the bread slices
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2 tablespoons onions, finely chopped
Instructions
- Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
- On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
- Add hot sauce & season with salt & pepper.
- Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
- Heat oven to 375 degrees F.
- 10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
- Cover with the thin slices of cheddar.
- Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
- Serve warm or hot.