Bruschetta di Gamberetti e Peperoni Rossi Dolci

(Radicchio, Shrimp, Roasted Pepper and Cheese Brushcetta)


8 Lg.  Shrimp
4 Cloves Garlic - sliced thinly
4 Med. Slices of prosciutto - chopped into small but not tiny pieces
8 Slices Roasted Red peppers
4 Slices Fontina Cheese - Imported is best
4 Slices  Italian Country bread - about 3/4 inch thick
Q.B. Tbl. Extra virgin olive oil


Preheat the oven to 500 degrees.

Fry the shrimp in ample olive oil and 3 sliced garlic cloves to give them a nice garlicky taste.  Peel as soon as the shrimp are cooled and chop into small pieces. Add the chopped prosciutto, mix  well and set aside.  Add the chopped garlic and the olive oil used to cook the shrimp to the mixture.

Trim the peppers of that 2 slices fit on each piece of bread

Once the oven reaches temperature, toast the bread on both sides until each slice is browned a bit.  Let cool.  peel a clove of garlic, and rub it over both sides of each piece of bread.  (If garlic is not a favorite flavor, simply eliminate it or rub the garlic over one side of the bread.)   Pour enough olive oil on each piece of bread to coat one side lightly. 

Place the two slices of peppers on each piece of bread,  then  3-4 Spoonfuls of the shrimp-prosciutto mixture over the peppers.  Put a slice of the cheese on each bruschetta, and put them  back in the oven.  Leave in the oven until the cheese melts.

Serve warm.

FrmBottomBar.gif (1768 bytes)

Last updated on:02/09/03 02:33:09 PM