Our bistro-style bruschetta is a made with a delicious blend of shrimp and asparagus with shallots and chopped fresh parsley.
What You Need
Original recipe yields 16 servings
5 fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 lb. cooked cleaned small shrimp
1/4 cup finely chopped red pepper s
1 small shallot, slivered
1 Tbsp. chopped fresh parsley
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 focaccia bread (12 oz.), cut into 16 squares
2 cups tightly packed arugula
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Let's Make It
Cook asparagus in boiling water 2 min.; drain. Rinse with cold water until cooled; drain well.
Combine asparagus, shrimp, peppers, shallots, parsley and dressing.
Top bread squares with arugula and asparagus mixture.
Substitute baby spinach or regular spinach leaves for the arugula.
Chopping Parsley or Cilantro
When chopping parsley or cilantro, chop both the leaves and tender portion at the tops of the stems. Both are tender and full of flavor. Because the base of the stems are tougher, they should be discarded.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.