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
Rubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Read More
