Crawfish Bread is an easy seafood alternative to traditional bruschetta.
(Adapted from recipe courtesy of Louisiana Cookin’)
Makes 16 to 20 pieces
2 Tbsp unsalted butter
1 cup white onion, chopped
1 cup red pepper, seeded, stemmed and chopped
2 garlic cloves minced
4 Roma tomatoes, seeded and chopped
1 pound crawfish tails with liquid
2 cups shredded cheddar cheese
1 cup freshly grated Parmesan
2 tsp Kosher salt
1 tsp freshly ground black pepper
1 tsp Creole seasoning
2 baguettes, halved lengthwise
Preheat oven to 350F.
In a large skillet, melt butter over medium heat. Add onion and cook until translucent, 4 to 6 minutes. Add pepper and cook until softened, 3 to 5 minutes more. Add garlic , and cook until fragrant, about 1 minute. Remove from heat and transfer to a large bowl.
In the same bowl, add tomatoes, crawfish, cheeses, salt, Creole seasoning, and pepper; combine well. Divide onion mixture between the bread halves. Bake in oven on a foil-lined, rimmed baking sheet until cheeses are melted, 8 to 10 minutes. Slice into portions and serve immediately.