Ingredients
- 6-8 slices ciabatta bread
- 150 g north sea shrimps (Büsumer Krabben, also known as brown shrimps)
- 2 pickled herring filets (Matjes), diced
- 300 g cherry tomatoes, halved and thinly sliced
- 2 tablespoons chives, chopped
- 3 tablespoons fresh basil leaves, slivered
- 2 garlic cloves, minced
- 1 1/2 tablespoons capers, drained and coarsely chopped
- coarse salt and freshly ground pepper, to taste
- 2 - 3 tablespoons extra-virgin olive oil
Instructions
- 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!
Nutrition
Notes
- Diagonally sliced baguette can be used for smaller portions of bruschetta. Or for smaller, more bite-sized “crostini” appetizers, cut the slices straight across.