Avocado Shrimp Bruschetta

Adapted from Tofu Mania by Brita Housez (Marlowe and Company, 2000)

Makes 12 pieces

• 2 garlic cloves, minced
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/2 cup diced red bell pepper
• 12 large cooked, peeled shrimp

• 1 ripe avocado, pitted and peeled
• 3 tablespoons soft tofu
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper to taste
• 12 slices French baguette

• 1. Marinate the shrimp: Combine the marinade ingredients in a small bowl and add the shrimp. Toss gently. Cover and refrigerate for 1 to 3 hours. Toss once or twice before assembling the bruschetta.
• 2. Make the avocado spread: Combine all ingredients in a blender until smooth. Cover and refrigerate until ready to use (can be made several hours ahead).
• 3. Shortly before serving, drain shrimp, herbs, and diced peppers. Discard the liquid.
• 4. Toast or grill the baguette slices. Cover each generously with the avocado spread. Top with shrimp, herbs, and peppers. Serve immediately.

Photographer: iStockphoto.com/Juanmonino

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