Pesto Shrimp and Spinach Bruschetta
By kstatern
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Ingredients
- 24 peeled, cooked large shrimp
- 1/4 c. pesto
- 24 1/2 " slices of baguette bread
- 10 oz frozen chopped spinach, well drained
- 4 oz cream cheese
- 1/3 c parmesan
- 1/3 c finely chopped onion
- 1/3 c mayonaise
Details
Preparation
Step 1
Butterfly shrimp. Combine with pesto. Arrange bread slices on baking tray, drizzle with EVOO, salt and pepper. Broil until golden brown (3-4 min). Combine spinach, cream cheese, parmesan, onion and mayonaise. Spread over toasted bread and broil 3 minutes until bubbly. Place shrimp on top and serve.
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