Create several types of sandwiches for a variety of snacks on the holiday table. For example: with a quick red fish, funny canapes with caviar in the form of pigs and New Year's bruschetta with shrimps. I'll tell you about the latter right now. Bruschetta will appeal to those guests who cannot live a day without seafood. They are prepared so simply that you will serve them on the festive table set on the occasion of birthdays, anniversaries, etc. more than once.
Almost all shrimps in specialized fish stores are sold boiled and frozen, so there is no need to boil them again, it is enough to warm in boiling water for about 5 minutes, or simmer for about 3 minutes in soy sauce with garlic, placing them in the microwave. Remember to cool the seafood down before making the bruschetta.
Ingredients:
Boiled shrimps - 250 g
White baguette - 0.5 pcs.
Cucumber - 0.5 pcs.
Mayonnaise - 2 tablespoons
Salt and pepper to taste
Greenery for decoration
How to cook:
Prepare the food you need.
Bruschetta is different from a toasted or toasted bread base, so the first step is to cut the baguette in half diagonally. Then cut one of its halves into slices of at least 1 cm and place them on a baking sheet lined with parchment paper.
Dry in the oven at 140-150 degrees for about 15 minutes. If the oven is not available, then dry the baguette for about 3-4 minutes on both sides in a pan without adding oil until light brown.
Place dried baguette slices on a board or dish and let cool for 10-20 minutes. You can dry them in advance, about a day before the preparation of a festive snack.
Brush the slices mayonnaise any fat content. It can be replaced with thick farm sour cream or cream of at least 50% fat, processed or cream cheese.
Wash the cucumber in water, carefully removing dust and thorns from the surface. Cut off the ends of the vegetable and cut into ribbons with a peeler.
Twist the two ribbons together in a rose shape and place on a greased bread base. Lay out one or two shrimps, after removing the shells and esophagus from them, leaving only a small shell tail on top.
Season with salt and pepper the bruschetta. Garnish with fresh herbs such as parsley leaves before serving.
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