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  • Shrimp Bruschetta

    Shrimp Bruschetta


    1 white baguette
    100g medium shrimp, boiled, peeled
    100g butter (at room temperature)
    1 tsp ground cumin
    100g ricotta
    100g avocado, ripe
    50g white onion, mashed
    1 tbsp chives, finely chopped
    1 tbsp capers, finely chopped
    1 tsp mustard
    1 tbsp lemon juice
    green peppercorn

    For the garnish
    50g capers
    1 tsp paprika
    1 tbsp chives, finely chopped


    With a serrated knife, cut the baguette into slices 2 cm thick and bake in preheated oven at 180°C for 10′, turning once or twice.

    In a mixer, beat the butter with the ricotta, avocado, mustard, lemon juice and cumin until fluffy. Add the onion, chives, capers, salt and pepper. Mix gently with a spoon until smooth and homogenized.

    With a piping bag pipe the mixture on slices of bread. Place a shrimp on top, garnish with capers and chives and sprinkle with paprika.

    Source: thinkdrops

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