A quick and simple north sea shrimp buschetta recipe with cherry tomatoes, capers and pickled herring. A delicious appetizer!
150gnorth sea shrimps (Büsumer Krabben, also known as brown shrimps)
2pickled herring filets (Matjes),diced
300gcherry tomatoes,halved and thinly sliced
3tablespoonsfresh basil leaves,slivered
1 1/2tablespoonscapers,drained and coarsely chopped
coarse salt and freshly ground pepper,to taste
2 - 3tablespoonsextra-virgin olive oil
Preheat the oven to 450°F / 230°C.
Lightly brush both sides of each slice of the bread with olive oil. Place the slices in a single layer on a baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Transfer the toasted bread to serving plates and set aside.
While bread is toasting, in a medium bowl, mix together the remaining ingredients. Spoon the shrimp-tomato mixture onto the bread slices. Serve immediately. Enjoy!
Diagonally sliced baguette can be used for smaller portions of bruschetta. Or for smaller, more bite-sized “crostini” appetizers, cut the slices straight across.