OCEANS 97 SHRIMP BRUSCHETTA WITH AVOCADO SALSA

4-ounces cream cheese, softened

1, 5-ounce can Ocean 97 Lemon Shrimp Pate

3 cloves garlic, peeled and chopped

1 cup cooked shrimp, peeled and chopped into small pieces

4 tablespoons lemon juice, divided (1 lemon, juiced)

1 large French baguette cut into ½” thick rounds

1 ½ cups grape or cherry tomatoes, cut into quarters

1 cup avocado, chopped

2 tablespoons fresh cilantro, chopped

2 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon black pepper

Preheat oven to 375 degrees.

Combine the cream cheese, shrimp pate, garlic, cooked shrimp, and 1 tablespoon of the lemon juice in a small bowl and cream everything together until well combined.  Spread this mixture evenly onto the bread rounds and place on a foil-lined, rimmed baking sheet.

Bake for 10 minutes.

To make the salsa, combine the tomatoes, avocado, cilantro, olive oil, salt, pepper, and remaining 3 tablespoons of lemon juice in a small bowl and toss to combine.

Remove the bruschetta from the oven and let sit for 5 minutes.  Top each shrimp toast evenly with the bruschetta.  Enjoy with a cold glass of rose!

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