Caramelized onion and golden raisins add sweet balance to shrimp in this easy bruschetta. It can be assembled in just a few minutes if you make the onion spread ahead of time. For a vegetarian option, serve topped with crumbled feta.
2 dozen bruschetta
Active Time: 50 minutes |
Total Time: 1 hour 20 minutes
1/2 cup golden raisins
2 tablespoons canola oil
4 cups chopped yellow onions
2 tablespoons capers, rinsed and chopped
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
24 thin slices baguette, toasted
24 peeled and deveined cooked shrimp, (26-30 per pound)
Place raisins in a small bowl and cover with boiling water; set aside for 30 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until the onions are softened and beginning to color, 5 to 10 minutes. Cover, reduce heat to medium-low, and continue cooking, stirring occasionally, until the onions are golden brown, 15 to 25 minutes more.
Drain and chop the raisins; add to the onions along with capers, dill, pepper and salt. Cook uncovered, stirring, for 5 minutes. Transfer to a bowl and let cool for at least 30 minutes.
Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.
Per bruschetta :
2 g Fat;
0 g Sat;
1 g Mono;
26 mg Cholesterol;
8 g Carbohydrates;
4 g Protein;
1 g Fiber;
100 mg Sodium;
95 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 3 days. Bring the spread to room temperature before assembling.