Monday, July 25, 2011

Pumpkin-Shrimp Bruschetta

This recipe came from Better Homes and Gardens magazine. We had it one Sunday while testing several pumpkin recipes. I'm telling you right off I switched the arugula for iceberg lettuce because none of us like that trendy bitter weed. And yes, Robin, I could have picked something a little more exciting than lettuce, but is was what we had on hand.
I still can't decide if I liked these or not. Andrew and Karen both did. The bottom layer is pumpkin, goat cheese, lemon juice and honey. It was my least favorite part. The "salad" part on top is shrimp, red onion, pumpkin seeds and lettuce tossed with bottled Italian salad dressing. I doubt I would make them again unless someone requested it, but you have to admit - it's a wild use for pumpkin.

1 comment:

  1. This was the perfect summer appetizer, and delicious!


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