These simple but innovative bruschetta with an Indian twist are delicious served as finger food at cocktail parties or as a starter. Best of all, these bruschetta can be whipped up at a moment’s notice, allowing you to feed unexpected guests and look like a gourmet cook. Try not to eat them all yourself while you make them.
Smash 3 of the garlic cloves with the side 1 of a large knife. Leave the remaining clove whole.
Heat the oil in a large skillet or wok over 2 high heat. Add the mustard seeds and, when they start to pop, add the 3 smashed garlic cloves, curry leaves and sliced shallots. Cook, stirring, 3 to 4 minutes or until the shallots are soft.
Stir in the shrimp, crushed red pepper, 3 turmeric, green chili pepper, lemon juice and salt. Cook for 2 to 3 minutes or until the shrimp are cooked. Taste for seasoning and add more salt if needed. Set aside.
Toast or grill each piece of bread and rub 4 with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp mixture. Garnish with the fresh coriander leaves. Serve warm or at room temperature