Marinated Shrimp Bruschetta

Ingredients

• 8 oz baguette 
• 1 tablespoon capers drained chopped
• 0.3 pound chèvre cheese fresh (goat)
• 1 clove garlic minced pressed
• 0.3 cup bell pepper green minced
• 0.3 cup green onion minced
• 2 tablespoons olive oil 
• 3 oz roma tomato 
• 36 servings salt 
• 1 pound shrimp shelled deveined per lb.), and
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil.
2. Add shrimp, cover, and cook just until opaque in thickest part (cut to test), about 2 minutes.
3. Drain.
4. In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 minutes or up to 1 day.
5. Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14- by 17-inch baking sheet.
6. Bake in a 425 oven until golden, 6 to 8 minutes. If making ahead, store cool slices airtight up to 4 hours.
7. Seed and finely chop tomato.
8. Add tomato, bell pepper, and onion to shrimp mixture. Season with salt to taste.
9. Spread cheese on toast.
10. Place vegetables and 1 shrimp on each piece.