Chef Tom Fraker
Surf and Earth Butterscotch Pear Bruschetta
Category
Appetizer
Servings
14-16 pieces
Prep Time
30 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
A pescatarian appetizer with a bit of creativity from Melissa's Chef Tom.
Ingredients
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1 package Melissa’s Steamed Lentils
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1 package Melissa’s Steamed Baby Beets, chopped small
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¼ cup Balsamic Vinegar
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Kosher Salt and Freshly Ground Pepper, to taste
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As needed Balsamic Vinegar Glaze
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1 Melissa’s Butterscotch Pear™ or substitute Asian Pear, halved; sliced thin; core removed
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½ pound Medium Peeled & Deveined Cooked Shrimp (16/18 count)
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Melissa’s Pico de Gallo Seasonings (optional)
Directions
In a mixing bowl, add the lentils, breaking them up with your hands and add the beets. Next add the balsamic vinegar, salt and pepper and mix well.
On a serving dish, drizzle the balsamic glaze and place the Butterscotch Pear halves.
Top each pear with a spoonful of the lentil mixture and stand a shrimp, on end, on each lentil pile.
Sprinkle with Melissa's Pico de Gallo seasonings, if desired, and serve.
Filed in:
Appetizer,
Balsamic Glaze,
Balsamic Vinegar,
Bruschetta,
Butterscotch Pear,
Butterscotch™ Pear,
California Cuisine,
Cooked Shrimp,
Pescatarian,
Pico de Gallo Seasoning,
Steamed Baby Beets,
Steamed Lentils,
Surf and Earth,
Surf and Earth Butterscotch Pear Bruschetta
