Recipes from TheWritersVIneyard

The story behind the recipe – Before I retired, we always had friends from work come for dinner. Once my wife wanted to make something that would leave them wanting more so she made up her own recipe for Bruschetta. Now, I’m a meat and potatoes guy and not generally into appetizers with fancy names, but this one makes me go back for more. I used this appetizer in an upcoming release RIGHTEOUS FURY where the hero’s mother runs a small restaurant, Misty’s, on the Outer Banks, NC. She served this recipe to her son and the heroine on there first date. What’s this got to do with the cover above? Nothing, but since the other novel wouldn’t be out for a year I substituted WHISPERS OF INNOCENCE. Like a recent five star review noted, it’ll give ya chills and thrills at the same time.

What you’ll need - A 10 oz bag of baby spinach, 3 lbs tomatoes cut in wedges, 4 oz crumbled feta cheese. - 1 lb raw shrimp peeled & deveined, 2 cloves garlic finely minced - ¼ tsp dried oregano, pinch salt, ¼ cup extra virgin olive oil - 1 loaf Italian bread sliced, 1 whole clove garlic peeled Steps to the process - Preheat oven to 350. Dump spinach in bottom of 10 inch pie plate - Place shrimp & tomato wedges alternately around outside edge of pie plate atop spinach leaves - Continue placing shrimp and tomatoes around plate working toward center. - Sprinkle garlic and feta cheese over shrimp & tomatoes. Do the same with oregano & salt. - Drizzle extra virgin oil over feta cheese layer. Place dish in preheated oven. - Bake 30-35 minutes till hot and bubbly. - Place Italian bread slices on sheet under broiler until edges are golden brown - Rub hot bread slices with peeled whole garlic glove. - Serve bread slices with shrimp Bruschetta. Pile Bruschetta on top bread slices. Comments – Don’t forget to use bread to mop up the juices. It’s delicious!