Wild Rice And Crayfish Spread With Bruschetta Recipe

Ingredients

3 Tbsp - minced garlic

2 Tbsp - olive oil

1-1/2 cups - mayonnaise

1-1/2 cups - cooked wilkd rice

1 lb - cooked peeled crayfish tails, or peeled deveined shrimp, chopped

2 - roasted red bell peppers, chopped

1/2 cup - thinly sliced green onions and tops

1/4 cup - sun-dried tomato bits

1/4 cup - finely chopped basil leaves

1/4 cup - finely chopped parsley

2-3 dashes - hot pepper sauce

Kosher salt and pepper to taste

Bruschetta:

48 slices French Bread (1/2" thick)

Olive oil

2 garlic cloves halved

Preparation

In small skillet, cook garlic in olive oil over medium to medium-low heat until soft, but not browned, 5-8 minutes. In a medium bowl, mix garlic and remaining ingredients except salt, pepper, and bruschetta; season to taste with salt and pepper. Spoon mixture into ovenproof 1-quart casserole Bake uncovered at 400 until browned on top and bubbly at edges (about 20 minutes) Makes 1 quart. Serve with bruschetta. Bruschetta: Brush both sides of bread lightly with olive oil Broil 4-6 inches from heat until browned (2-3 minutes on each side) Lightly rub tops of bruschetta with cut sides of garlic Makes 4 dozen

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