Ingredients:
1 teaspoon olive oil ( or spray a small skillet with olive oil)
6 ounces raw shrimp or 6 ounces prawns, chopped
3 garlic cloves, finely chopped’
2 medium mushrooms, minced
2 tablespoons onions, finely chopped
salt and pepper
4 tablespoons cream cheese, plain or flavored ( I used garden vegetable lite)
6 drops hot sauce ( more or less to suit your taste)
salt and pepper
8 slices cheddar cheese, pieces (enough to cover each bruschetta, I used aged) or 8 slices of your favorite cheese ( Neerdammer is excellent)
8 slices baguette, 1/2 to 3/4 inch thick
olive oil, enough to lightly paint one side of the bread slices
Directions:
Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
Add hot sauce & season with salt & pepper.
Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
Heat oven to 375 degrees F.
10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
Cover with the thin slices of cheddar.
Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
Serve warm or hot.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.