SHRIMP and MANGO BRUSCHETTA

SHRIMP and MANGO BRUSCHETTA
“Slices of French bread are topped with Brie cheese and toasted before being finished
With a sweet-and-spicy shrimp salad for a refreshing summertime snack.”


½ lb. chopped shrimp
7 cups mango cut into small dice
¼ cup chopped green onions
½ cup limejuice
2 Tbsp. honey, or more to taste
1 tsp. cayenne pepper
1 (8-oz.) round Brie cheese, sliced1 (8-oz.) loaf French bread, sliced


Stir the shrimp, mango, and green onion together in a bowl, set aside.

Whisk the limejuice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.

Preheat an oven to 350^.

Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.

Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 Tbsp. of the shrimp mixture to serve.

Yield: 12 servings.