Recipe of the Week


Prep Time: 1 Hour
Yields: 25 Hors d’oeuvres

From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbing slices of toasted bread with garlic cloves then drizzling the bread with extra-virgin olive oil. By adding panzanella and shrimp, we have created a more elegant hors d’ oeuvre.

Ingredients for bruschetta:
25 French bread slices
4 whole garlic cloves, halved as needed
6 tbsps extra virgin olive oil
salt and black pepper to taste

Preheat oven to 300°F. Place bread on a large cookie sheet, drizzle with olive oil and season with salt and pepper. Bake for 5–10 minutes or until croutons are crisp and slightly golden brown. Remove from oven and rub croutons with garlic halves. Set aside.

Ingredients for panzanella:
25 large shrimp, peeled and deveined
¼ cup olive oil
6 cloves garlic, sliced
3 cups diced Creole tomatoes
2 tbsps chopped basil
1 tsp chopped thyme
¼ cup red wine vinegar
1 tsp lemon juice
¼ cup white wine
salt and black pepper to taste
granulated garlic to taste
½ cup grated Parmesan cheese

In a large sauté pan, heat olive oil over medium heat. Add shrimp and sliced garlic and sauté 3–5 minutes or until pink and curled. Add tomatoes, basil, thyme, vinegar, lemon juice and white wine. Cook approximately 5 minutes or until heated thoroughly. Season to taste with salt, pepper and granulated garlic then remove from heat and set aside. Place croutons on a serving platter and top each with a heaping tablespoon of vegetable mixture and one shrimp. Garnish with a pinch of Parmesan and serve.


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