A bruschetta appetizer is the easiest way to be an A+ host for a dinner party. This Red Lobster copycat with shrimp, melty fontina, and white cheddar really makes the grade.
1 medium red bell pepper, seeded and finely chopped
1 medium green bell pepper, seeded and finely chopped
1 small red onion, grated
1/2 pound small shrimp, coarsely chopped
1 1/2 cup grated fontina cheese
1 1/2 cup grated white Cheddar cheese
1/2 loaf French bread, cut in 1/2-inch slices
Preheat the oven to 350 degrees F.
Combine the bell pepper, onion, shrimp, and cheeses in a bowl and mix well. Spread the shrimp mixture on one side of each bread slice. Place the bread spread-side up on a baking sheet. Place the baking sheet in the oven and bake at 350 degrees F for 5-7 minutes or until the cheese is bubbly.
Serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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