When shrimps with cucumbers and wild garlic are found on a toasted piece of bread, a real feast of the stomach begins. A step-by-step recipe with a photo of bruschetta with wild garlic, shrimps and cucumbers. Video recipe.
Bruschetta is not only a beautiful Italian word. These are sandwich eateries and a Mediterranean temptation for lazy people and fast food lovers. This is a variety of sandwiches that many are familiar with. It is bread fried in a pan or lightly baked in the oven and grated with garlic and salt. On top, the bread is often greased with olive oil and various fillings are laid out. It can be anything. Today we will learn a very tasty and healthy recipe for making bruschetta with wild garlic, shrimps and cucumbers.
The appetizer can be served on a festive table for guests or prepared for a family dinner. The dish looks great on any table. Traditional Italian toast bruschetta can be served as an appetizer for wine, or as an independent self-sufficient dish. In addition, it turns out to be light, tasty, healthy, and suitable for fasting. Bruschetta with a garlic aroma, which is given by the wild garlic, is exactly that yummy that will raise the appetite of any eater. Cucumber will add a touch of freshness to the appetizer, and shrimp will add sophistication to the dish. The classic bruschetta is based on a slice of toasted bread - ciabatta. A simple baguette or any other type of bread is fine, though.
See also how to make bruschetta with sprat and Korean carrot salad.
- Caloric content per 100 g - 191 kcal.
- Servings - 4
- Cooking time - 15 minutes
Ingredients:
- Bread (any) - 4 slices
- Soy sauce - 1 tablespoon
- Cucumbers - 1 pc.
- Salt - a pinch
- Garlic - 1 clove
- Boiled-frozen shrimps - 100 g
- French grain mustard - 1 tsp
- Green onions - a few feathers
- Vegetable oil - 1 tablespoon
- Processed cheese -100 g
Step by step preparation of bruschetta with wild garlic, shrimp and cucumber, recipe with photo:
1. Cut the bread into slices no more than 1 cm thick. For bruschetta, yesterday's slightly dried bread is well suited.
2. Heat a clean and dry frying pan and dry the bread on both sides until crisp and golden brown.
3. Wash green onions, dry with a paper towel and chop finely.
4. Wash the cucumbers, dry with a paper towel, cut off the ends and cut into thin quarter rings.
5. Cut the processed cheese into cubes the size of an Olivier salad. If it is hard to chop and wrinkle, soak it in the freezer for about 15 minutes beforehand. The cheese will freeze a little and will be easy to cut.
6. Pour the frozen shrimp with boiling water, cover and leave for 5 minutes to thaw. Since they are cooked-frozen, they do not need additional cooking. Then, cut off the head of the clams and peel them of the shell.
7. Combine all ingredients for the bruschetta filling in a deep bowl. In another small container, combine vegetable oil, soy sauce and mustard. Stir the dressing with a small whisk and pour over the salad.
8. Stir the food and taste it. Add salt if necessary. But perhaps the salt is not needed, because there will be enough salt from the soy sauce, which is already very salty.
9. Rub the dried bread on both sides with a clove of garlic.
10. Put the filling on the bread and serve the bruschetta with wild garlic, shrimps and cucumbers to the table. It is not customary to cook such a snack for the future, tk.from the damp filling, the bread will get wet and will not crunch.
See also the video recipe on how to cook bruschetta with shrimp and guacamole.
