Holy yumm, take your bruschetta up a notch with this one. I always like toasted ciabatta, this one is topped with an herbed mascarpone, grilled shrimp (or if its cold outside like today in Colorado) or you may use a saute pan stove top, tomato, avocado, basil & EVOO.
16 oz. mascarpone cheese
1 tsp. fresh thyme leaves
1 tsp. fresh rosemary, chopped
1 tsp. fresh oregano chopped
1 T Italian parsley, minced
1 T lemon zest
2 tsp. sea salt
1 tsp. black pepper
Combine Mascarpone, thyme, rosemary, oregano, Italian parsley, lemon zest salt and black pepper in large bowl to make the herb mascarpone. Refrigerate until ready to use.
1 box grape or cherub tomatoes cut in half
1 avocado diced
1/2 pound shrimp cleaned deveined & cut in bit size pieces
2 tablespoons extra virgin olive oil
1 clove garlic minced
salt & pepper
4 to 5 basil leaves chiffonade cut
1 loaf ciabatta or baguette
In a bowl combine the tomato, avocado, garlic, oil, salt & pepper. Lightly toss and set aside.
Season shrimp with salt & pepper, cook on hot grill pan or saute pan stove top until bright pink. Just a couple of minutes don’t over cook. Let cool just a few minutes and lightly toss with tomato avocado mix.
Slice baguette in 1/4 inch slices, brush with olive oil sprinkle with salt & pepper. Toast in 400* oven or over hot grill.
Spread herbed mascarpone over warm bread, top with shrimp tomato avocado, sprinkle with basil and drizzle with good olive oil.