Recipe courtesy of Harmony Marceau

Seafood Bruschetta

Name: Seafood Bruschetta
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT1H2M0.000S
Yield: 6 servings
Ingredients: Olive oil, as needed; 2 garlic cloves, minced; 12 large shrimp, peeled, deveined and diced; 6 bay scallops, rinsed and quartered; 2 calamari, cleaned and cut into rings; 4 ripe tomatoes, seeded and diced; 1 red onion, finely chopped; 1 Hass avocado, diced; 1/2 cup chopped fresh basil leaves; Kosher salt and freshly ground black pepper; 1 loaf crusty country bread, sliced 1-inch thick

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Level: Intermediate
Total: 1 hr 2 min

Prep: 25 min
Inactive: 30 min
Cook: 7 min

Yield: 6 servings

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Ingredients

Olive oil, as needed

2 garlic cloves, minced

12 large shrimp, peeled, deveined and diced

6 bay scallops, rinsed and quartered

2 calamari, cleaned and cut into rings

4 ripe tomatoes, seeded and diced

1 red onion, finely chopped

1 Hass avocado, diced

1/2 cup chopped fresh basil leaves

Kosher salt and freshly ground black pepper

1 loaf crusty country bread, sliced 1-inch thick

Directions

Preheat broiler or outdoor grill.

In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.

In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.

Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.