Texas-Style Shrimp Bruschetta

I came home tonight to the wonderful sight of Justin making dinner. And not just frozen pizza -- it was Texas-Style, Texas-sized bruschetta, changing what is usually a measly appetizer into a hearty main course. He actually created his own recipe for it, which was so absolutely delicious, and so creative, that I immediately suggested he try out for Top Chef, and then begged him to let me share it with you. He kindly agreed. 

Here's what you need to make six pieces (which will stuff two people, or satisfy three):

• 6 chunky-cut slices of large crusty bread
• 1 pound of shrimp
• 2 tomatoes, chopped
• 1/3 of an onion, chopped
• 3 cloves of garlic
• 1/8 of a block of sharp cheddar, cut into chunks
• 1 cup of sharp cheddar, shredded
• 1/4 cup of softened butter
• fresh cilantro (coriander)
• basil

• Mix the chopped tomatoes, chopped onion, chunks of cheese, cilantro and basil in a bowl, and set aside
• Press the garlic, and mix with the butter and shredded cheese in a bowl
• Place the six slices of bread on a baking tray, and spread evenly with the garlic-butter-cheese mixture
• Bake at 350 degrees for about five minutes, until the cheese is melting
• Meanwhile, sauté the shrimp in a little olive oil
• Once the cheese has melted on the bread, remove it from the oven, and top with shrimp. Then add a large spoonful of the tomato-onion-etc. mixture on top of each slice.

To eat it the true Texan way, simply pick a slice up with your hands and try to get as much of it in each mouthful as possible. Or, if you'd rather keep the toppings on your bruschetta, try the more modest British method of using a knife and fork!