Bruchetta Three Ways: Tomato, Shrimp & Escarole, Wild Mushroom & Prosciutto
Restaurant: San Francisco Oven

Aris' Pairing For This Dish: 2001 Ravenswood - Amador 'Old Vine' Zinfandel
Ingredients
Preparation
SHRIMP & ESCAROLE BRUSCHETTA
In large sautÚ pan, heat oil over medium heat, add shrimp and quickly sautÚ until shrimp is 70% cooked. Add tomatoes, garlic and escarole to shrimp and sautÚ 1-2 minutes being careful not to brown garlic Strain liquid, add salt and pepper. Reserve mixture. Lightly toast bread in broiler then top with shrimp mixture and Romano cheese. Place under broiler for 1-2 minutes. Serve warm
WILD MUSHROOM & PROSCIUTTO BRUSCHETTA
In large sautÚ pan, heat oil over medium heat. Add mushrooms, garlic, ham and pine nuts. Cook until mushrooms are tender, approx. 3 minutes. Add oregano, salt and pepper and sautÚ for 30 seconds. Reserve mixture. Lightly toast bread in broiler then top with mushroom mixture and mozzarella cheese. Place under broiler 1-2 minutes. Serve warm.

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