Shrimps on a Life Raft

This is a great shrimp & bruschetta appetizer! The beauty of this one is, it can be made up to a day in advance and then just toasted before serving without any loss in flavor.

Ingredients	Quantity	Preparation
Cooked small shrimp (71-90 count)	18 pieces (3 per serving	Defrosted
Red Bell Pepper	1/3 cup	Diced
Onion (yellow/white)	1/3 cup	Diced
Garlic	1/3 cup	Diced
Goat Cheese	To sprinkle	Crumbled
Cherry Tomatoes	1/2 cup	Halved
Pasta/Tomato sauce	1/2 cup	Try a Sweet Peppers sauce if you can find one
Olive oil	1/4 cup
Bruschetta	6 1-inch thick slices
Fresh ground pepper	To taste
Oregano	To taste

Method:

1. Line serving dish with aluminium foil.
2. Brush or gently dip bread slices in olive oil, and lay them in the serving dish, oily side up.
3. Heat oil in a small saucepan on Med-High.
4. Add onions and garlic. Fry & stir till the onions start to look clear.
5. Add shrimp, red peppers, tomatoes and pepper. Fry & stir for ~2 minutes.
6. Reduce heat to low. Add tomato sauce and oregano, and cover.
7. After 5-10 minutes, when the sauce becomes thick, remove from oven and spoon over bread.
8. Sprinkle goat cheese over generously.
9. Cover & refrigerate until 30 minutes before serving.
10. Before serving, preheat toaster oven to 450 F / 230 C.
11. Pick up the bruschetta using the foil and place in oven.
12. Once cheese starts to brown, remove and serve!

Makes 6 servings.

Serving suggestions: None

Variations:

1. Try using different cheeses, like feta.
2. Spread over flatbread to make a pizza!
3. Stuff in a hollowed-out dinner roll.
4. Try ranch sauce instead of the pasta sauce.