Thursday, August 6, 2009

Chipotle Pumpkin and Shrimp Bruschetta

1/2 c canned pumpkin
1/4 c goat cheese
1 Tbsp cider vinegar
2 tsp honey
1 chipotle pepper in adobo sauce, chopped
1 c salad shrimp (can use more)
2 c mixed salad greens
1 small red onion, thinly sliced
1/4 c fresh chives, cut into 1 inch pieces
1/4 c toasted hazelnuts
1/4 c olive oil
2 Tbsp cider vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Rustic country baguette
1 Tbsp olive oil
shaved parmesan cheese

Preheat broiler. In medium bowl, combine pumpkin, goat cheese, 1 Tbsp vinegar, honey and chipotle pepper -- set aside. In large bowl, combine shrimp, salad greens, onion, chives, hazelnuts, 1/4 c oil, 2 Tbsp vinegar, salt and pepper -- set aside. Brush bread with 1 Tbsp oil. Arrange on a large baking sheet. Broil 3-4 inches from the heat for 2-3 minutes or until toasted. Spread pumpkin mixture over warm bread. Top with shrimp mixture and shaved parmesan cheese.


  1. This is so good that it made it to my wine bar's seasonal appetizer list.