Pumpkin – Shrimp Bruschetta

Pumpkin-Shrimp Bruschetta

Bruschetta is the Italian answer to tartlets and sandwiches and usually an appetizer which is the beginning of lunch or dinner and Russian holiday. This appetizer  is a perfect choice for Thanksgiving.

*Note: The choice of bread is important for making them, but the mass on the bread is much more important

Ingredients
20 fresh or frozen jumbo shrimp in shells
1 cup canned pumpkin
1/2 cup crumbled goat cheese, at room temperature (2 ounces)
1 tablespoon lemon juice
1 tablespoon honey
1 cup arugula
1/2 cup finely chopped red onion
1/2 cup toasted pumpkin seeds*
1/4 cup bottled Italian vinaigrette salad dressing
20 3/4-inch-thick slices baguette-style French bread
2 tablespoons olive oil
2 ounces Parmesan cheese, shaved (optional)

Directions

Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp
in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.

Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.

In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.

Brush both sides of baguette slices lightly with olive oil. Arrange  on a large baking sheet.
Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.

Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp
and some of the arugula mixture. If desired, top each with shaved Parmesan cheese.

*Makes 20 appetizers.

* Tip — To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet;
cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.