Ingredients
Herbed Mascarpone
16 oz. mascarpone cheese – set out room temp for 30 minutes
1 teaspoon fresh thyme leaves
1 teaspoon fresh minced rosemary
1 teaspoon fresh minced oregano
1 tablespoon minced fresh Italian parsley
1 –2 cloves garlic minced
1 tablespoon lemon zest
1 1/2 teaspoon sea salt
1 teaspoon coarse black pepper
Grilled Shrimp & Tomato Salad
1 box grape tomatoes cut in half
1 avocado diced
1/2 pound shrimp cleaned deveined & cut in bit size pieces ( I like the jumbo prawns from Costco)
2 tablespoons extra virgin olive oil
1 clove garlic minced
salt & pepper
4 to 5 basil leaves chiffinade cut
1 loaf baguette or ciabatta bread
Instructions
Herbed Mascarpone
In a mixing bowl of a stand mixer or a food processor combine mascarpone, thyme, rosemary, oregano, Italian parsley, garlic, lemon zest salt and black pepper. Mix until well combined. Refrigerate until ready to use.
Grilled Shrimp & Tomato Salad
In a bowl combine the tomato, avocado, garlic, oil, salt & pepper. Lightly toss and set aside. Do not over mix or the avocado breaks down and muddles the color and texture of the salad (that is the chef talking who loves presentation 🙂
Season shrimp with salt & pepper, cook on a pre heated grill in a BBQ grill pan with the holes. Grill until bright pink. Just a couple of minutes don’t over cook. Let cool just a few minutes.
Grilled Bread
Slice baguette or ciabatta in 1/4 inch slices, brush with olive oil sprinkle with salt & pepper. Toast in 400* oven or over hot grill.
Assemble
Spread herbed mascarpone over warm bread, top with tomato avocado salad, garnish with grilled shrimp, sprinkle with basil and drizzle with good olive oil.
Notes
People love this bruschetta, if you have a large group you may want to double the recipe. I have also cut up some candied bacon in the tomato avocado salad, its INSANE!